10-Spice Vegetable Soup (Freezer Friendly, Vegan, Gluten-Free)

246 comments

065A8717

Freezer-friendly meals! Just hearing those three words makes me feel all warm and fuzzy inside. This is one of the soup recipes that I made and froze before our baby arrived. I absolutely adore soup this time of the year, even better when it’s already made for me. It’s versatile, soul-soothing, filling, and healthy. Plus, it’s easy to make it into a complete meal without much fuss. I like to serve it with some toast/bread and/or salad for a lightening fast meal. I can’t tell you how comforting it was to have this soup waiting for us when we got home from the hospital.

By the way, thank you all for your tips on freezing meals. I picked up a few good ones (seriously, read the post + comments if you haven’t!), including labeling all the containers. I now add a piece of painter’s tape (because it’s easy to remove) onto each container and I write the name of the meal and the date that I froze it. This way I won’t ever have to wonder what the heck is hiding in the container and when it was made. Why haven’t I done this before?

10spicesoupvegan-0283

Before I get to this soup recipe that I’m sharing from The Oh She Glows Cookbook, let me tell you about another revelation I had when I was making all of this soup in bulk several weeks ago. I finally taught myself how to substitute fresh tomatoes for canned diced tomatoes in my soup recipes. I try to avoid buying a lot of canned tomato products since acidic foods often leach chemicals from the lining of cans, so I figured it was time to finally bite the bullet and experiment with making my own using fresh, in-season tomatoes. I’m happy to report that this method worked well as a substitute in two of the soup recipes I tried so far. The only thing I found was that I needed to add more salt to make up for the salt that would’ve been in the canned product. Also, I only recommend using in-season, über tasty tomatoes for best results.

How I substitute fresh tomatoes for canned diced tomatoes:

1. I use about 1.8 pounds of fresh tomatoes to replace one 28-ounce can. Many sources online suggest 2 pounds, so I wouldn’t go much more than that or you are probably adding too many.

2. Using a paring knife, create an “X” slit in the bottom of each tomato. This will make the skin easier to peel off after blanching.

3. Bring a large pot of water to a boil. Carefully drop the tomatoes into the boiling water with a ladle. Reduce heat to medium-high and turn the timer on for about 1 minute. When you see the skins start to peel away from the tomato, remove and plunge directly into a bowl of cold ice water.

4. Once cool to touch, remove tomatoes from water and peel off the skin. Core and dice tomatoes. Reserve the juice and be sure to add all the juices into the pot along with the tomatoes (unless of course the recipe calls for drained canned tomatoes).

You now have an easy, fresh substitute for canned diced tomatoes! Yippee.

10spicesoupvegan-0286

When I don’t have fresh, in-season tomatoes on hand, my go-to brand for BPA-free canned tomatoes is Ontario Natural Food Co-op – they are organic, sourced from Ontario, and use BPA-free cans. Another alternative is buying them in glass containers.

Now onto this creamy, spicy, vegetable-packed soup!

vegan10spicesoup

10-Spice Vegetable Soup

Vegan, gluten-free, grain-free, refined sugar-free, soy-free

By

4.8 from 126 reviews
Print

This is the ultimate bowl of comfort food, made with a decadent creamy broth and loaded with an array of health-boosting spices and vegetables. Be sure to soak the cashews in water the night before (or see my 30 to 60 minute quick-soak method) so they are ready when you plan to make the soup. Recipe is lightly adapted from The Oh She Glows Cookbook (page 237).

Yield
6 servings
Soak time
2-8 hours (for cashews)
Prep Time
Cook time
Total Time

Ingredients:

For the soup:
  • 3/4 cup raw cashews, soaked
  • 6 cups vegetable broth, divided
  • 1 tablespoon extra-virgin olive oil
  • 3 large cloves garlic, minced
  • 2 cups diced sweet onion (about 1 medium)
  • 1 heaping cup peeled and chopped carrots (about 3 medium)
  • 1 red bell pepper or 1 cup jarred roasted red pepper, chopped
  • 1 1/2 cups peeled and chopped sweet potato, regular potato, or butternut squash
  • 1 heaping cup chopped celery (about 2 stalks)
  • 1 (28-ounce/796-millilitre) can diced tomatoes, with their juices
  • 1 to 2 tablespoons Homemade 10-Spice Mix, to taste
  • Fine-grain sea salt and freshly ground black pepper, to taste
  • 2 to 3 cups baby spinach or destemmed torn kale leaves
  • 1 (15-ounce) can chickpeas or other beans, drained and rinsed
Homemade 10-Spice Mix (makes 1/2 cup):
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon onion powder
  • 1 tablespoon dried basil
  • 2 teaspoons dried thyme
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons fine grain sea salt
  • 1 teaspoon white pepper (optional)
  • 1 teaspoon cayenne pepper

Directions:

  1. Place cashews in a bowl and add enough water to cover. Soak the cashews overnight, or for 8 hours. For a quick-soak method, soak the cashews in boiled water for 30 to 60 minutes. Drain and rinse the cashews.
  2. In a blender, combine the soaked and drained cashews with 1 cup of vegetable broth and blend on the highest speed until smooth. Set aside.
  3. In a large pot, heat the oil over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent. Season generously with Herbamare or sea salt.
  4. Add the carrots, bell pepper, potato, celery, and diced tomatoes with their juices, the remaining 5 cups broth, and 10-Spice Mix. Stir well to combine . Bring the mixture to a boil and then reduce the heat to medium-low. Season with salt and black pepper.
  5. Simmer the soup uncovered for at least 20 minutes, stirring occasionally, until the vegetables are tender. Season with salt and black pepper. During the last 5 minutes of cooking, stir in the cashew cream, spinach (or kale), and drained beans. Add more 10-Spice Mix, to taste.
  6. To freeze, ladle the soup into containers (leaving 1 inch for expansion), cool completely, secure lid, and place in the freezer for up to 6 weeks.

Tips:

  • If you don’t wish to make the 10-Spice Mix, feel free to use your favorite store-bought Cajun or Creole seasoning mix and add to taste.
  • You will have leftover spice blend. Store it in a container and keep it handy anytime you want to spice up a dish! It's great in pasta sauces, soup, as a tofu seasoning, in a stir-fry, and more.
  • When thawed, this soup's broth looks a bit grainy, but rest assured when it's heated up again it will return to its former smoothness. Regardless, it'll taste just as good!

 

The Oh She Glows Cookbook now sold in Australia!

I’m thrilled to announce that The Oh She Glows Cookbook is now officially published in Australia by Penguin Books Australia!

You can find the cookbook at the following retailers:

Book World

Booktopia

 

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

Previous Posts

{ 246 comments… read them below or add one }

1 Erin October 2, 2014

This looks so delicious! I feel like homemade soups sometimes fall short in the spice department (aka: the one I made earlier this week lol). I thought I was going to put a hold on the homemade soups for a bit, but I might have to trust your spice blend and give homemade soup another go!
-E

http://amie-eo.blogspot.com

Reply

2 Laura @ Raise Your Garden October 6, 2014

I agree about the spice, especially pepper. I feel like restaurant soups load up on the pepper, but the spices are what give it life.

Anyhow, I love freezer meals! So smart of you to freeze meals (healthy ones) for when baby came home so you have some nurturing foods awaiting you. I try to freeze foods when my husband works extra like in the fall, but the problem?!? Duh me, I used all my glass dishes, corning ware and the like to freeze in, and then I didn’t have any dishes left to cook in! Not to bright. Love the idea of labeling with painters tape, what a good idea!!!

Reply

3 Cassandra Foulds October 13, 2014

I use mason jars! They are a good serving size too:)

Reply

4 Pat S November 8, 2014

I saw one tip for freezing things in glass dishes. Line the casserole dish in aluminum foil, and freeze to a solid state. Then remove the frozen block of food from the casserole dish so it can be used. Wrap the frozen block of food, and label it. When it is time to cook the dish, unwrap it, and pop it in the casserole dish that fits the frozen block.

Reply

5 Greta Hefford January 19, 2015

I’ve frozen berry (cherry, saskatoon, and apple all from our trees )mixture in pie pans lined with tin foil. Then took the wrapped berries and put them in freezer bags and back to freezer for making pies over the winter months. Good idea to do main meal recipes as well. Hadn’t thought about that. Thanks Pat!

Reply

6 Elise December 20, 2015
Recipe Rating:

I just polished off the last bit of this soup! What an amazing kick the cashew cream gave to the perfect combination of veggies and spices! (Nothing left to freeze because I ate the entire batch over a 24-hour period! ) Loved it!

Reply

7 Jan October 2, 2014

Angela,
I prepared (blanched, peeled, cored and chopped) fresh ripe tomatoes for the freezer (in 2lb batches) this year for the first time. I can’t wait to try in this recipe. I am craving some nice fall soups and was just going through the Oh She Glows Cookbook last night looking for recipes and I think I will try this one first ;)
Congrats on your wee bundle of joy! She is truly gorgeous!!! Bless your heart for finding time to blog in this exciting, but exhausting time of your life and continuing to share your creative recipes with us all (my tummy thanks you too).

Reply

8 Katrina @ Warm Vanilla Sugar October 2, 2014

Looooove the looks of this soup! So many healthy and yummy ingredients!

Reply

9 Cassie October 2, 2014

I’ve been looking to eliminate canned tomatoes from my pantry too, but unfortunately, my tomato garden wasn’t very successful this year. And now that summer’s over, ripe tomatoes are long gone from the stores, too. Dang. There’s always next year, right?

This soup looks super tasty! My husband and I were just talking about new soups we could make, since the weather is getting cooler. I’ll be adding this one to next week’s menu plan for sure. Thanks, Angela!

Reply

10 Erica { EricaDHouse.com } October 2, 2014

This looks so hearty and comforting!

Reply

11 Ksenia @ At the Immigrant's Table October 2, 2014

I love the use of cashews to cream this soup. Since the weather has begun dropping, we’ve taken to preparing a large pot of vegan soup every few days, which we eat for lunch or dinner daily. The comfort, approachability, and total decadence (yes, decadence!) of a hot bowl of soup cannot be matched by anything else, in my opinion. And yet, this freezer-friendly option just may be perfect for busier days ahead. Thank you for sharing, and hope you’re enjoying the days with your newcomer!

Reply

12 Caitlin October 2, 2014

thank you for reminding me about this awesome recipe in your book. on my list ;)

Reply

13 Kaila @healthyhelperblog! October 2, 2014

Yum! This looks great! Hope everything is going well with Adriana!! :)

Reply

14 Carrie (This Fit Chick) October 2, 2014

So hearty and delicious!! Its soup season!

Reply

15 Joel October 2, 2014

Love it so much when it’s a freezer-friendly recipe.

Reply

16 Linda @ Fit Fed and Happy October 2, 2014

I like how you put soup in a CUP! Now that’s hearty and smart.

On a second note, why don’t I have an avatar?

Reply

17 Emily October 2, 2014

Oh my gosh this looks so delish! I gotta try. May have to wait for this Cali heat wave to cease first :p lol

Reply

18 Abby @ The Frosted Vegan October 2, 2014

I LOVE freezer recipes, especially soups! Love the tips on tomatoes, I need to switch over to a fresher variety : ) p.s. Your baby girl is too cute, love her!

Reply

19 Chris October 2, 2014

I love this soup, its one of my all time favourites. I had it on my list of things to make this weekend then up it pops on your blog. Can’t wait to tuck into a bowl.

Reply

20 Chris October 2, 2014
Recipe Rating:

Oops forgot to star rate, its a 5 out of 5 for sure

Reply

21 Angela (Oh She Glows) October 2, 2014

so glad to hear how much you enjoy it Chris!

Reply

22 Hannah October 2, 2014

I have yet to make a soup recipe out of my OSG cookbook, but this might have to be the first!

I used to use your method for peeling tomatoes, but I received this peeler as a gift about a year ago, and it’s so nicely serrated/sharp that it peels even super ripe and soft-skinned tomatoes like a dream!

http://www.surlatable.com/product/PRO-176693/Kuhn+Rikon+Serrated+Piranha+Peelers

Reply

23 jenna @ just j.faye October 2, 2014

This soup looks so delicious and comforting. I love making big soup batches to store it in the freezer for a quick and tasty meal. Also, great post about replacing canned tomatoes! I’m definitely going to be trying that out.

Reply

24 Annaliese October 2, 2014

Yes! Fresh tomatoes >>>> canned tomatoes any day! This year, while canning with my grandmother, she taught me a great short-cut with peeling ‘maters: you can omit the scoring an X part, as long as you shock the tomatoes after blanching in cool water. Letting them sit in cool water shrinks the flesh of the tomato away from the skin, and also cools it much more quickly, so the peeling can commence! Seriously, try it. Grandmothers know the best tricks!

Reply

25 Osha October 2, 2014

Really missed your recipes!
Congratulations on having such a wonderful baby girl <3

Reply

26 Catherine @ Chocolate & Vegetables October 2, 2014

Delicious looking recipe! And I think I have everything on hand to make it–slating it to become my end of week clean out the fridge meal :)

Reply

27 Christine October 2, 2014
Recipe Rating:

Just finished making this soup. I made 1/3 portion of the 10-spice blend and it was just enough (had a tablespoon leftover) to season the soup. Also didn’t have smoked paprika so I substituted ground chipotle chili powder instead. Love the complexity of flavors!

Reply

28 Ceara @ Ceara's Kitchen October 2, 2014

I am sure you were very happy coming home to this comforting soup after getting home from the hospital! I love hearty, nutritious vegetable soups like this – especially when they can be stuck in the freezer for busy days! Thank you for the tomato tip – I wonder if they would freeze well (haha, I always suffer from the winter tomato blues!).

Reply

29 Michelle @ Vitamin Sunshine October 2, 2014

Looks so comforting. There is absolutely nothing as comforting as coming home to homemade soup. I make and freeze it before trips if I know I’m going to be getting home late– such an easy thing to make, and I usually get home from trips tired, a bit run down, and most often, haven’t been eating ideally between airports and hotels.

So excited to hear more about your transition to life as 3! Congrats again.

Reply

30 Emily October 2, 2014

This looks awesome! Do you think that it’d be rutabaga-friendly? I recently bought one the size of my head and now don’t know what to do with the thing.

Reply

31 Ella October 2, 2014

Hooray for the tomato sub! That’s great to know. This soup looks deliciously warming… love the addition of cashews to make it more filling.
http://www.youtube.com/sparklesandsuch26

Reply

32 Jill October 2, 2014

Hi, Information for your Melbourne (Australia) readers. I saw copies of your book in Dymocks in Collins Street. It’s a great book – I bought it as as ebook.

Reply

33 Mish October 3, 2014

Look delicious!!!
Where is your book stand from? I love it!

Reply

34 Laura Vorozilchak October 3, 2014

This looks delicious for fall! I am a fan of making soups every week during the fall season to stay warm and healthy. Thank you for sharing your beautiful photos and your always fabulous recipes!
Xo,
Laura
http://seeingthesunrise.blogspot.com

Reply

35 Corey Martin October 3, 2014
Recipe Rating:

The most interesting and flavorful vegetable soup I’ve ever had. A breeze to make, as well. The spice mix and cashews really take this over the top and make it unique.

Reply

36 The Blonde Chef October 3, 2014

I love the tip about how to sub in fresh tomatoes for canned. And this soup looks gorgeous :)

Reply

37 Emily R October 3, 2014

Hi Angela,
Congrats on your beautiful Daughter =0)
This soup looks so delicious and I cant wait to make it! I just wanted to mention a trick my mom does with fresh tomatoes. BTW I remember how you use to grow them in your own Veggie garden a couple of years ago ;0) My mom freezes the tomatoes fresh and then adds the frozen tomato to fresh soups or even to makes sauces. It adds an amazing flavour and since it has the water already from thawing, you wouldn’t need to add extra unless you prefer. Just thought of informing you of this as it reminds me of my mom =0)

Thanks again for another great recipe!

Reply

38 Elaine @Flavour&Savour October 3, 2014

This soup is just packed full of good nutrition! Making your spice blend is on today’s “to-do” list. Being efficient in the kitchen just makes everything more enjoyable, doesn’t it? Thanks for sharing.

Reply

39 Jessica October 3, 2014

yayy I just bought a butternut squash so will def be making this…and I absolutely love your cookbook btw. It’s my favorite cookbook by far, I use it at least once a week! :)

Reply

40 Angela October 3, 2014

It’s such a chilly fall day today, which makes this soup sound even more amazing! Thanks for sharing!

Reply

41 Tonya October 3, 2014

why why why cashews? My son is allergic to them and so many recipes call for cashews. Got a substitution suggestion?

Reply

42 Angela (Oh She Glows) October 5, 2014

Hey Tonya,

The cashew cream makes the soup very creamy and rich – however feel free to omit it if you’d like a regular veggie soup! I don’t know of a substitute as I haven’t tried any.

Reply

43 Tonya October 6, 2014

Thank you for replying!! I will try it! :)

Reply

44 Isla November 30, 2014

You could try blending in a ripe avocado. They are awesome for making things rich and creamy but I’ve never trued them in soup before.

Reply

45 Karen January 8, 2016

My 2 year old is allergic to cashews and pistachios as well. I often use evaporated milk to make soups creamy, or pureed canellini beans. Not quite the same, biutbibthink the beans would work for this one. Cashews and pistachios are my favorite nuts, but we had to give them up completely in our house since the oils are almost imposible to get rid of reliably. Good thing our little man is so cute! :) His new thing, which is hilarious: Whenever he is asked to eat anything he doesn’t want to try, he says, “No thank you; that has cashews.” Looking forward to trying this!

Reply

46 Inez October 3, 2014

I can’t wait to make this! Our temperature is finally starting to drop below 70 and this is a perfect way to celebrate! Soup has been our go-to lately.

Reply

47 em@simplypresent October 3, 2014

Ooh! How I love soups and I’d love to try this recipe! I had minestrone for lunch today :)

Reply

48 Sue Johnston October 3, 2014
Recipe Rating:

I had to try this soup right away when I saw the recipe. It will be on my favorites list!

Reply

49 Amanda October 3, 2014
Recipe Rating:

Funny coincidence, I made this soup for dinner last night and saw your blog post about it while I was eating leftovers during my lunch break today! The recipe is SO delicious! I have made several of the soup recipes in your cookbook since I bought it a couple months ago, and I truly love them all! Thanks for helping me have a happier and healthier fall :)

Reply

50 Alyssa October 3, 2014

Does it change the soup to omit the cashews? I want to make but my boyfriend has nut allergy

Thanks!!!!

Reply

51 Angela (Oh She Glows) October 5, 2014

Hey Alyssa,

The cashew cream makes the soup very creamy and rich – however feel free to omit it if you’d like a regular veggie soup! Let me know if you try it out.

Reply

52 Moose October 3, 2014

Has anyone been brave enough to try this in a slow cooker yet? I just got mine this week and have been dying to try it out!

Reply

53 lulu July 8, 2015
Recipe Rating:

I tried it in a slow cooker (but first sauteed the onions and garlic in a pan on the stove) – it tasted fabulous :)

Reply

54 Ashley October 3, 2014

Great recipe! Where are the soup bowls from (or as my husband would say, coffee cups!)?

Reply

55 Molly October 4, 2014
Recipe Rating:

Why remove the skins of the tomatoes. Cut them and put them in the blender, then add to the soup for extra nutrition and to save time.

Reply

56 johnberk October 4, 2014
Recipe Rating:

Prepare me your vegetable soup and I will tell you what kind of person you are. There is such a great variety between each cook when we look at some of the most basic meals he prepares. I absolutely loved your recipe for this soup, and I’m going to try it, and surprise my wife who is a celiac, and does not expect me to prepare any kind of meals for her. But I’m sure that it will be different, just because of the veggies I’m going to use, and maybe because I use different movement when I stir the soup. Peace.

Reply

57 Tracy October 4, 2014

Any suggestions for making it nut free? Should I just skip the cashews?

Reply

58 Julie October 4, 2014

This is freaking fantastic!!! Every bite is better than the last. I served mine over yellow rice. THANK YOU for sharing this!

Reply

59 Suzanne October 5, 2014

Angela

Love this recipe. I have a tomato soup base I made that needs some help so I am going to add this spice mix…then can it and when ready to eat, I will add veggies/beans as desired (my boyz prefer just the broth part). I also just learned to use the fresh tomatoes – only my friend taught me a way easy method- cut tomatoes and put in crock pot for several hours /overnight to cook down. You can use them for sauce, soup…whatever!

I totally hear you on the labeling issue – I occasionally forget (or am too lazy) to label something and EVERY time – I have to guess at what that thing is in the freezer!

Reply

60 Sagan October 5, 2014

I spent too many years not labelling things in the freezer – it drove me crazy the number of times I’d pull things out and have no idea what it was or when I’d made it! Silly how long it sometimes takes us to do simple things that make our lives so much easier.

Thanks for the tomato tip, too!

Reply

61 Ellen Lederman October 5, 2014

Love your recipes—and so glad you are still posting, even after the new family member.

When you do need to use canned tomatoes, consider Muir Glen organic brand—they don’t have BPA in the lining of their cans (now if they can do it, why can’t all other manufacturers?). There are also some tomatoes in glass jars.

Reply

62 Aya @ Healthy Appetite October 5, 2014

I’m all about freezer friendly foods as well! Especially foods that are really easy to make batches of in the first place! Thanks for the recipe. I shall try it out!

-Aya
http://healthy-appetite.blogspot.de/

Reply

63 Esther October 5, 2014

I LOVE soups. I have a bowl of homemade soup practically every day, year round. I made this yesterday for the first time and am totally addicted to it! The cashew cream gives it such a beautiful texture. And the spice mix is delicious! I added a handful of fresh peas to it too, just because they were in the fridge.

If anyone has other suggestions on how the spice mix can be used, I’d love to hear them. Cheers!

Reply

64 Laura October 5, 2014

Hi Esther,

My husband and I really like the spice mix on roasted potatoes. Add a bit of olive oil and toss with the spice mix. Works well for breakfast hash browns, as well as with dinner as a side.

All the best :)

Reply

65 Laura October 5, 2014
Recipe Rating:

This soup is absolutely delicious! It was one of the first recipes I tried from the cookbook. No need for dairy when you have cashew cream. We’ll be making and freezing this recipe before our baby girl arrives in November. Thanks Angela!

Reply

66 Amy Marshall October 5, 2014
Recipe Rating:

I’m not a very good cook but this is the third recipe I’ve tried from Oh She Glows and it turned out great. I mixed the spices, I used canned fire roasted tomatoes because that’s what I had on hand and some baby yukon potatoes. I served it for lunch and people actually had seconds! I’ve put some in the freezer, so we’ll see how it tastes later in the month. Thanks for the recipes and the easy instructions. Congratulations on your beautiful baby!

Reply

67 Emily @ Tips on Healthy Living October 6, 2014

Gorgeous, gorgeous practical soup. I just had to pin it :-)

Reply

68 Pamela Mitchell October 6, 2014
Recipe Rating:

This is the best vegan soup I have ever made – absolutely wonderful blend of flavors and creaminess. Not sure any of it will make it to the freezer!

Reply

69 Kristen October 6, 2014

This is truly a blessing I found this post today! Thank you! I’m having neck surgery and trying to get some meals frozen for my family so we can have healthy meals while I can’t cook. Thank you so much!!!

Reply

70 Manda October 6, 2014

I’m a student who want to be healthier. I love your blog! So much inspiration! Also, I don’t really like soup, or at least I don’t think I do, but I cannot wait to try this one, looks soooo sooo sooo good! Love the fact that it is freezable, nothing is better than having pre-prepared food that you can just heat up! No excuses for skipping a meal then!

Reply

71 Betsey October 6, 2014
Recipe Rating:

It’s a shame you don’t have a donate button! I’d definitely donate
to this excellent blog! I suppose for now i’ll settle for bookmarking and adding your RSS feed to
my Googl account. I look forward to new updates and will share this website with
my Facebook group. Talk soon!

Reply

72 Lili October 6, 2014
Recipe Rating:

Delicious! Hasn’t even hit the bowl and I love this soup. I made extra cream sauce and froze it for later use, gonna definitely make this soup again. Thank you!

Reply

73 Mari Van Dornick October 6, 2014

This is everything I’ve been looking for in my transition from vegetarian to vegan. I LOVE your recipes, especially this one as I’m a huge fan of homemade soups and freezing them for when I come in from a cvold day in the garden. Thank you.

Reply

74 Alicia October 6, 2014
Recipe Rating:

In all honesty, this is probably one of the best soups I’ve ever had! I couldn’t believe how good it was, and I made it! I’m not such a great cook. Thanks!!!!

Reply

75 Linda @ Veganosity October 6, 2014

Yum! I love soup and this one looks as good as it must taste. Thanks for the recipe!

Reply

76 Karissa October 6, 2014
Recipe Rating:

I made this soup this week for lunch and it is amazing! Sadly I forgot the spinach but it’s still 5 stars for me!

Reply

77 Lori October 7, 2014
Recipe Rating:

I just finished a bowl of this delicious soup for lunch, with some rice crackers and kale, hemp seed and sun dried tomato pesto from your cookbook (my favorite snack with rice crackers).

Reply

78 Laura October 7, 2014
Recipe Rating:

Made this last night and it was amazing! Loved the smokey and slightly spicey flavor the 10 spice mix added to the soup. Perfect for a fall night.

Reply

79 Stephanie October 7, 2014
Recipe Rating:

This soup is rich, hearty and filling, yet does not put me immediately to sleep like most rich foods. Very yummy, reminds me of the African peanut soup (also from your book). I love that it makes such a huge pot; we have been eating it for days and even had enough left to freeze several servings. Perfect for the cooler weather.

Reply

80 Cassie October 7, 2014
Recipe Rating:

I made this the other night, as it is definitely fall weather that calls for a warm, hearty soup. It was easy to make, and super delicious! I used a generous amount of Herbamare during the sauteing process, and with all the other spices, there was no need whatsoever to add additional seasoning after it was done simmering. The veggies were soft, yet crunchy – not a soggy mess like a lot of other veggie soups tend to be. The cashew cream definitely adds more depth, while not necessarily in flavor, but in richness. I see this becoming a constant in our home, to tide us over in the winter months and after our baby arrives! DELICIOUS!!

Reply

81 Laura October 8, 2014
Recipe Rating:

This was the perfect fall healthy, comfort vegetable soup. I used kale and it was perfection. I also used about 2T of the 10 spice blend as I love a little heat. :) Making the 10 spice blend is definitely worth the time (about 2 min). I will be making this and freezing it in prep for our next little bundles arrival, but this batch is going to be devoured this week. I also made the carrot cake loaf with lemon glaze to eat with the soup. YUM!

Reply

82 Rebecca October 8, 2014
Recipe Rating:

As much as I read the comments following recipes, I have never taken the time to write one. I have cooked more than two thirds of the recipes in your cookbook and countless others from your site. You have NEVER failed me! Everything has always been perfect. I truly appreciate your creativeness as well as the time you must put into testing out recipes before sharing them with your readers. The soup was outstanding in every way. My family sang my praises, so hats off to you! My only regret is that I didn’t double the batch! Cheers!

Reply

83 Dolly October 8, 2014
Recipe Rating:

Made this 5 star soup last night but added zucchini…. it’s pure deliciousness. It was so good I even ate it for breakfast!!

Reply

84 Olga October 8, 2014
Recipe Rating:

I love how rich and filling this soup is.

Reply

85 Anova October 9, 2014

Mmh this looks delicious! Perfect for the small hunger in the afternoon or when you come home from a walk! I definitely need to try this recipe!

http://anovamelody.blogspot.com

Reply

86 Linda C October 9, 2014
Recipe Rating:

A really filling, decadent soup! I messed it up a little because my red pepper had gone mouldy and I totally forgot the tomatoes but it still delicious! The broth is so creamy and smooth!

Reply

87 Gracie October 10, 2014
Recipe Rating:

First of all Angela, congratulations on Adriana! She is absolutely beautiful, oh boy, Eric’s gonna have his hands full with a daddy’s girl!

Second, I made this soup and I absolutely love it! I’m in the tail end of the 2nd week of a 30 day vegan detox. I’m not a vegan but a pescatarian and this was such a perfect meal. I added butternut/acorn squash along with the sweet potato and wow, what a hearty and delicious soup for winter. I froze 3 huge glass jars from this and now I’ll have enough for winter nights when it’s cold and dreary!

I still follow you avidly and love your book and have given it to several friends and family members as gifts!

Enjoy your time with your sweet baby girl!

Reply

88 Suzanne Wenzel October 10, 2014
Recipe Rating:

I made this soup two days ago and we LOVE it! This is the first time I have made a cashew cream- and it’s wonderful! It adds so much rich creaminess to the soup. I also love the spice blend and am sure I will use it in other recipes as well. Thanks for the recipe!

Reply

89 Sheri K October 11, 2014
Recipe Rating:

Just made this soup and the flavor is really good. I was in the mood for a blended soup so I threw several cups into the blender and it works beautifully that way too. Thanks for the recipe!

Reply

90 Jen October 12, 2014
Recipe Rating:

Made this soup yesterday, and wow!! It is one of the best soups I’ve ever eaten. Even the bf loved it. I may have to make another batch before the long weekend is over so I can have some for lunch this upcoming week. Thanks for the recipe!!

Reply

91 Natasha October 13, 2014

My husband is allergic to cashews. Any thing I can use as a substitute? I LOVE your recipes Angela!!

Reply

92 Angela (Oh She Glows) October 15, 2014

Hey Natasha, I don’t know of a substitute off hand as I havent tested anything out. I would like to try to use a full fat can of coconut milk in the future though…not sure if that would work or not?

Reply

93 Megan October 13, 2014
Recipe Rating:

Hey Angela!

My husband and I made this recipe. We’re in love with it! Would it be possible to make this in the slow cooker? Would that work?

Thanks.

Reply

94 Anna October 13, 2014
Recipe Rating:

I made 4 batches of this soup last night for my vegan food club. It was amazing. The cashew cream made it very rich and creamy and contrasted with the tomatoes nicely. This is also a nice one for my veggie teenager because of the protein she’ll get from the cashews. I used all the spices called for except the onion and garlic powders. I toasted the paprika since it called for smoked paprika, not sure this is what was meant… It will be interesting to see what the food group thinks…

Reply

95 Soraya Assar October 13, 2014

I am trying to avoid inflammatory producing items like tomatoes and red peppers. What would be some good substitutions?

Reply

96 Chelsea October 13, 2014

YUM!! This soup looks so delish!! I like the idea of adding the cashews seems like a great idea to give the soup a more creamy texture!! Have you ever added nutritional yeast to give it a more cheesy flavor? I cannot wait to try this!!

Reply

97 Janine October 13, 2014
Recipe Rating:

I love this soup. The smoked paprika gives it a bacon like flavour which is awesome and the cashew cream is just such a game changer. I make a lot of soup and this was is quite unique and delicious. Thanks!!

Reply

98 Ashlee October 15, 2014
Recipe Rating:

I tried this recipe yesterday and it was delicious! Thanks for the recipe!

Reply

99 Irina October 16, 2014
Recipe Rating:

The broth with the spices tasted great, but some of the vegetables didn’t cook through (celery and bell pepper), even though I simmered for over the suggested 20 minutes. I’m worried if I had cooked those longer, then the other vegetables would’ve been too soft, as those did cook through well.

Next time, I’ll put the sweet potato and the tomatoes a bit later, to give the harder vegetables a bit more time.

Reply

100 Piggy October 17, 2014
Recipe Rating:

Lovely.
I love spicy food,
I hate the smoked taste of certain spices but paprika is lovely and I replace it.

Reply

101 marilena October 18, 2014
Recipe Rating:

Hi Angela,
I loved this soup! Unfortunately cashew nuts are not used that often in Italy.
Would almonds do as a substitute in your opinion?
Thank you very much!
M

Reply

102 Angela (Oh She Glows) October 21, 2014

Yes soaked almonds might work out just fine although I havent tried it. You might need to use blanhced (without skins) or remove the skins after soaking so its not grainy.

Reply

103 Cheryl October 19, 2014
Recipe Rating:

I just made this soup with no alterations. It has a beautiful flavor. Very good. Will be added to the repitoire.

Reply

104 Judy October 19, 2014
Recipe Rating:

Just made this tonight – delicious, healthy, creative soup!!! Angela, you never fail me!
Thank you again!!!

Reply

105 Lisa October 20, 2014
Recipe Rating:

This is the best soup I have ever made!!!!! My family loved it as well. It will become my go to soup this winter:)!!!!

Reply

106 Jeannette K October 20, 2014
Recipe Rating:

This soup is amazing. Followed the recipe exactly using sweet potato and kale. It was so delicious and past the hubby test. Love that it freezes.

Reply

107 Melissa M. October 22, 2014

I too am nut-free (allergic to cashews) and on an allergy elimination diet to see what other culprits are causing my issues. Can you suggest another nut-free, soy-free vegan alternative in order to achieve the creamy richness the cashews provide (if there is one…)? ;)

Super congrats on little one – there is nothing on earth that compares to motherhood. :)

Reply

108 Kendra October 22, 2014
Recipe Rating:

This is the best soup I have ever eaten! The spices are amazing, and I just love the cashew broth. This is going to be one of my standby soup recipes for sure. Thank you for sharing!

Reply

109 Jessica October 23, 2014

This soup is a family favorite! Even my non vegan partner loved it. Thank you so much for sharing your recipes. They are wonderful!

Reply

110 Nd October 23, 2014
Recipe Rating:

Made this last night…yum! My one-year-old loved it, couldn’t get enough. Definitely a keeper.

Reply

111 Brenda October 23, 2014
Recipe Rating:

Excellent soup. I added lentils and white beans with kale and spinach. The spice blend is awesome. Congratulations to you and your husband on Adriana.What a beautiful baby!

Reply

112 Kate October 24, 2014
Recipe Rating:

I tried this recipe with Old Bay Seasoning instead of the spice recipe just to save on time. It’s quite delicious. The celery and spinach don’t look quite as beautiful after the first day, but my grad school budget isn’t too concerned with aesthetics.

Also, since this is my first comment, I just have to say how much I love this blog. It’s so inspiring. I’ve been attempting to be vegan for a year now but I fall off the horse quite a bit. I just come back here to get back into the groove. Aaaand congratulations Angela on the beautiful baby girl!

Reply

113 Sarah October 28, 2014

This soup was my medicine when a nasty cough/cold made the rounds of our office. The second time I made it (yes, the virus lingered much longer than I’d hoped!) I substituted black beans for the chickpeas and a can of lite coconut milk for the cashew cream (cleaning out the cabinets) and the result was just as fabulous. Thank you for what is now a reliable cold-weather (in all respects) recipe in my kitchen!

Reply

114 Leanne October 30, 2014

Hi I have an intolerance to Cashews, could I do the same thing with almonds to replace them?

Could I use almonds in all your recipes to replace Cashews? Or could you suggest something else?

thanks Leanne

Reply

115 Carolyn November 1, 2014
Recipe Rating:

Made this today. So amazing. Used pressure cooker so reduced broth. Will make again and again! I love you cookbook

Reply

116 Susan November 2, 2014
Recipe Rating:

Love this soup. So many flavours and they all come through.
I have found it best to omit the spinach when freezing as it goes a bit soggy. I just add it when heating it up. Love the cashew cream. I would never have added this to soup.
Thanks for another great recipe.

Reply

117 Missa Lynn November 3, 2014
Recipe Rating:

LOVE LOVE LOVE this soup!!!

Reply

118 Emily November 4, 2014

Has anyone tried making this without the tomatoes? I’m just not a huge fan of them unless they’re in bruschetta. Any thoughts on omitting/substitutes?

Reply

119 Carol November 9, 2014
Recipe Rating:

OMG!!!!! this was the best soup I have ever made!!!!!! Kudos to you!!!!! LOVE, LOVE, LOVED IT !!!!!

Reply

120 Sara Beth November 9, 2014
Recipe Rating:

This was soooooooo amazing!!! I loved every bite!

Reply

121 Julie Meek November 10, 2014
Recipe Rating:

I made this soup last night and… WOW! It is so delicious. And easy. I threw together the 10 spice powder a few days ago so the soup came together quickly.

Reply

122 Alex November 10, 2014

Hi Angela,

I have been searching for a cookbook holder similar to the one in the photo above after seeing it in your book! I can’t seem to find anything nearly as cutesy. Do you remember where you bought it?

Love your book btw, my diet is pretty much OSG exclusively ;).

Thanks!

Alex

Reply

123 Angela (Oh She Glows) November 11, 2014

Hi Alex, It’s from Homesense – hope this helps! Thanks for your kind words. :)

Reply

124 Masha November 12, 2014
Recipe Rating:

Oh my goodness, it was sooooo gooood!
Made it with chickpeas and butter nut squash.
Absolutely, hands down, my favorite soup EVER!
Thank you, Angela
(from a vegan newbie)

Reply

125 Angela (Oh She Glows) November 13, 2014

so happy to hear that!!

Reply

126 Laura @SheEatsWell November 12, 2014
Recipe Rating:

I just made this and it is to die for. Honestly, it’s one of the best soups I’ve ever tasted. I put a bit extra cashew cream in because I didn’t measure my cashews and I didn’t have any black pepper and it is SO freaking good. Thank you, as always!!!

Reply

127 Kristine November 12, 2014
Recipe Rating:

This soup was AMAZING!!! Thank you so much for the recipe, it was gone faster than it was made :)

Reply

128 Jo November 13, 2014

I am new to making soup, but I want to try this one over the weekend. Does anyone have any advice on what size I should be chopping the veggies? I guess my main concern is the squash or sweet potato. I want to make sure it cooks though. Any advice would be greatly appreciated! :)

Reply

129 Laura @SheEatsWell November 13, 2014

I chopped my veggies pretty messy/not exact, and I used sweet potato, chopping it about 1/2 or so thick and almost an inch wide, and it worked fine!

Reply

130 Jo November 13, 2014

Fantastic, thanks so much for your help!

Reply

131 Alicia Cairns November 13, 2014

This was the best soup that I have made this year! An absolute perfect Autumn soup!

Reply

132 Sarah November 15, 2014
Recipe Rating:

Thank you for sharing! This has to be one of my new favorites. :) I’ve been living in Asia for the past 2 1/2 years and your recipes have been part of what makes me feel at home here. :)

Reply

133 Jeremy November 16, 2014
Recipe Rating:

So earlier this afternoon, I googled “spicy vegetable soup” and stumbled upon this recipe and I am so glad that I did. This soup is so delicious it’s ridiculous! Being impatient and not wanting to wait to soak the cashews for hours, I opted to make the soup without the cashew cream, though next time I will try it since I imagine it helps to cool the heat from the pepper. I added vegan italian sausage into mine, since I’d already had an open package of it and didn’t want it to go to waste. Additionally, I also added about 1/2 cup of quinoa and 1 tbsp of coconut flour to thicken it up. Thank you for sharing this recipe. It will be a mainstay in my collection!

Reply

134 Karen F. November 17, 2014

This soup is incredible! The first time I made it, it was very spicy, which was surprising! Maybe I made a measuring mistake with the spices – I haven’t noticed any other comments about this, so that’s good. Even with the heat, we gobbled it up! Another batch is cooking tonight, with less cayenne!

Reply

135 jane November 17, 2014
Recipe Rating:

This is my favorite soup!!! I made this twice in a week!! So flavorful and creamy, I can’t get enough! Thank you for sharing this recipe. As sways, you create the most delicious food!

Reply

136 Marzena November 24, 2014
Recipe Rating:

I made this one this weekend and added extra spice! Sooo good

Reply

137 kara December 1, 2014

DELICIOUS! this is now our staple vegetable soup…thank you!

Reply

138 Jenny December 3, 2014
Recipe Rating:

I made this soup tonight and I loved the flavor, but it didn’t thicken up like I think it should have. The “cream” was pretty grainy even when hot. What did I do wrong? I used a quart sized jar of fresh tomatoes that I canned earlier this season, so a little more than called for, could that have made it too watery? What could I do to fix it, make and add more cashew cream? Thanks for the feedback!

Reply

139 Angela (Oh She Glows) December 4, 2014

Hi jenny, It sounds like a blender issue – you need to use a good high-speed blender that has the capability of pureeing cashews smooth. A vitamix works great, as would a blendtec and Im sure a few other brands!

Reply

140 Amy December 4, 2014
Recipe Rating:

I just made it and while it tastes GREAT my broth is grainy also. And I used a Vitamix to puree the cashews super smooth- left it on high for about 2 minutes! BUT I did use about 2 cups of pureed tomatoes from my freezer (I pureed a bunch of garden tomatoes this summer and froze them in 2-C. batches). I also added a 15 oz can of diced tomatoes to get the volume closer to where it should be. Do you think it has something to do with the fresh tomatoes Jenny (above) and I both used? Bc blender is not the issue for me.

Reply

141 Michelle December 3, 2014
Recipe Rating:

I’ve made this probably 5 times in the last month. I can’t eat cashews, so I leave those out, but it’s still amazing!

Reply

142 Wendy December 9, 2014
Recipe Rating:

I made it! Yummy! It turned out great. The cashews are the best part IMO. Here’s a photo! https://twitter.com/WendyonaWhim/status/542417768797044737

Reply

143 Michael December 12, 2014
Recipe Rating:

Wow. Made this to take to work for lunch for the week and everyday it seemed I wanted lunch to come a little earlier. Thanks.

Reply

144 Deanna December 12, 2014

I just made this soup from the OSG cookbook and it is amazing! I love the addition of the cashew cream. Yum!

Reply

145 Sheila Lake December 15, 2014
Recipe Rating:

GREAT recipe!!! I cannot say this enough. My husband and I were in the mood for soup and I thought I would try this out. We were blown away with how delicious this soup was! I made it again for a pot luck party at work and received so many compliments. There was not a drop left over! Thanks again Angela for another stellar recipe!

Reply

146 Janett December 17, 2014
Recipe Rating:

I have made 3 batches of this soup in just 3 weeks time. I cannot stop eating it. It is THAT good. Amazing.

Reply

147 fernandez December 23, 2014

About to cook this recipe tomorrow.

Wondering what’s the non-canned solution to –

1 (15-ounce) can chickpeas or other beans, drained and rinsed (kidney beans are fun too)

Reply

148 Felicia January 3, 2015

I’ve subbed black beans and pinto beans, they both worked well. I’m sure kidney would be fine, too.

Reply

149 Felicia January 3, 2015
Recipe Rating:

I love that people can’t believe this has no dairy in it – that cashew cream is magical stuff. The smokiness of the paprika in the 10 spice blend gives this soup that extra zing that is lacking in so many other soups. This recipe is so flexible, too – I use whatever beans and greens I Have on hand. We have made this twice so far for our omnivore guests and it gets gobbled up each time. Can’t wait to have the leftovers for lunch today!

Reply

150 Virginia January 4, 2015
Recipe Rating:

This was delicious! Will definitely be making it again. Thank you!

Reply

151 Elizabeth January 4, 2015

Another great recipe– I love this blog. Thanks for the recipes and all the inspiration. I made this tonight; I had all the ingredients except carrots, and only had half the required tomatoes and only half a sweet potato. I doubled the red pepper, added chopped asparagus, mushrooms and parsnip. Spice blend easy and delicious. Turned out exceedingly well.

Reply

152 cyburnette January 8, 2015
Recipe Rating:

i made this soup last night, with some help from my boyfriend! the prep did take us a while. there is lots of chopping and measuring required, but is was so worth it. winter is cold in Detroit, but this soup made us feel all warm and toasty :) i can’t wait to eat some left-overs for lunch today!

Reply

153 Michelle January 9, 2015
Recipe Rating:

This was SO good! My husband and I are doing a diet right now and I was looking for a good vegetable soup. My husband hates soup so I thought that I would get this all for myself, but no, it was so good, that he wanted some too!

Reply

154 Katie January 9, 2015
Recipe Rating:

I just made this for dinner with sweet potatoes and baby spinach but without the bell pepper. It was absolutely delicious! Your spice blend is on point and the addition of cashews makes this a comfort dish that I will surely make again and again! Thank you so much

Reply

155 Debbiejane January 10, 2015

Angela,
I love your soup recipes. However lately I get terrible heartburn from tomatoes. Do you have any suggestions of what could be substituted for the tomatoes in your recipes?
Thanks
Debbiejane

Reply

156 Tina January 11, 2015

I’m no Angela, but I depending on the soup, I think you could nicely sub some cubed or pureed squash (pumpkin or butternut should work well), or you could use cubed eggplant which is in the same “fruiting vegetables” category as tomato. For this soup I think a winter squash would work best… I’d do maybe 1/2 puree and 1/2 cubed and see how you like the consistency at that point, too much puree will make the soup very thick. Good luck! Your soup will have a different flavor profile without the acidity of the tomatoes in it. If you don’t have a bad reaction, you could add a little apple cider vinegar (like a tsp) at the end to augment for that flavor.

Reply

157 Tina January 11, 2015
Recipe Rating:

I’m a semi-professional soup maker (i.e. I make tons of them in the wintertime), and this is easily one of the best ones I’ve made yet this year! The cashew cream takes it over the top and really differentiates it from other vegetable soups. My husband and I both agreed that it would stand up against any of the soups on the menu at the fancy vegan restaurant in our neighborhood. Thanks Angela!

Reply

158 Caroline January 11, 2015
Recipe Rating:

Just finished eating this for dinner, so delicious! I have used cashew cream on pizzas and in mushroom stroganoff but this is the first time I’ve seen it used to enrich a soup, and I am sold! I added 1 tablespoon of cumin and 1 tablespoon of sumac to the spice mix and put two rounded tablespoons of the spice mix into my soup. I also doubled the kale, because KALE. Lastly, because I am neither gluten-free or vegan, I topped our bowls off with freshly baked crusty bread torn into pieces and a light dusting of parmesan, and the results were toe-curling, so if someone does not have any dietary restrictions I would highly recommend serving it this way!

Reply

159 Madu January 12, 2015
Recipe Rating:

I made half of this recipe (thankfully) and pretty much stuck to the recipe.

Unfortunately I did not like the taste of this soup. The tomatoes were not needed in my opinion and I feel that it ruined the taste of the soup.

I was expecting a cashew flavored soup with hints of the other ingredients.

Instead all I got was a strong tomato flavored soup

Reply

160 Linda January 12, 2015
Recipe Rating:

Made the soup just like it says omitting the cashews cause I didn’t have any. Even without it, the soup has lots of flavor. I will make it again definetly,

Reply

161 Amber Henry January 14, 2015
Recipe Rating:

This soup is wicked amazing!

Reply

162 Lauren January 14, 2015
Recipe Rating:

AMAZEBALLS!! I’m obsessed!

Reply

163 Callie January 16, 2015

Made this soup for friends last night and it was a huge hit!! Loved the slight creaminess the cashews give to the veggies. Delicious!

Reply

164 Avery Bright January 18, 2015
Recipe Rating:

I just made this soup and actually this is my first time making soup from scratch, and I’ve truly impressed myself (thanks to you might I say). You make being Vegan easy!! The flavors just pop in your mouth, you taste everything and the 10-spice is the best!!! I didn’t have cashews so I substituted them for almonds, and it came out amazing!!! I’m planning on freezing the soup and enjoying it all winter long. Thank you so much for this wonderful bowl of complete awesomeness!!!

Reply

165 Greta Hefford January 19, 2015
Recipe Rating:

I forgot to add in other comment that I tried the soup and it was delicious! My daughter has gone vegan just
recently and I wanted to make a soup for her. She loves it as well. The cashews made it creamy. Nice touch.
I will be making a pot us us as well from now on. Yummy! First time I tried sweet potatoes in soup. Loved the combo.

Reply

166 MoHawk @ thewinterbeard January 19, 2015
Recipe Rating:

Another hit with adults and children in this house. Thanks!

Reply

167 Amy January 19, 2015
Recipe Rating:

Made this soup yesterday (first time ever making soup btw) and it turned out wonderful! This batch makes plenty for lunch throughout a busy work week. As I was reheating it today my coworkers commented on the lovely smells coming from the microwave (not a fan of microwaves but sometimes you just have to deal!) I also feel more independant and secure in my cooking :) I finally know I can make soup now yay!

Reply

168 Hannah January 19, 2015
Recipe Rating:

This is delicious! The cashew cream makes it feel that little bit richer than normal tomato soup (in a good way!). As I was making it I was a little bit dubious (how good can a tomato and vegetable soup really be, I thought) , but I was blown away by the flavour! Delicious, thank you :)

Reply

169 K2 January 21, 2015
Recipe Rating:

This was great! I added peas, corn, sliced baby bella mushrooms, broccoli and a bit more vegetable stock. Really, really good! Even for a non-vegetarian/vegan who had it for dinner. Thank you. This is a staple recipe now.

Reply

170 J Greene January 22, 2015
Recipe Rating:

Angela, this soup is toddler magic!!! My daughter is 22 months old and will basically only eat cheese and blueberries. But this soup? She’ll eat it for breakfast lunch and dinner including the kale and tomatoes! Thank you thank you for sharing your talent!
God bless,
Julie

Reply

171 Meriby January 24, 2015

Instead of soaking cashews, would it be possible to use almond meal to make the vegetable soup so creamy?

Reply

172 SHANNON January 25, 2015

REALLY good. My favorite parts of this soup are the creaminess and the smoked paprika. I doubled it so will be freezing some as well as giving some to my parents. It was 39 here in Fl last night- this soup kept me feeling comforted. Love you!

Reply

173 SHANNON January 25, 2015
Recipe Rating:

Really good. My favorite part of the 10 Spice is the smoked paprika. My favorite part of the soup in general is the creaminess. Doubled it. Freezer friendly, yay! Love your recipes. Happy New Year and congratulations!!

Reply

174 Avery Bright January 31, 2015

I made this soup a few weeks ago, and I can’t stop thinking about it!!! I froze it so that my boyfriend could have it to bring with him for work for the week, he literally ate it fir breakfast, lunch and dinner…there goes the week!!! I wish you had a photo upload button I’d love to share my collage of me making this soup.

Reply

175 Michelle February 2, 2015
Recipe Rating:

I love this soup!!! I have been living off 10-spice soup all winter long. I love it!

Reply

176 Jessica February 6, 2015

I once labeled something “Funky Yam Stew”. With that description it sat a while in the freezer. But the freezing turned it from funky to fabulous. Branding is everything!

Reply

177 Marie-Frederique Carter February 11, 2015
Recipe Rating:

That is Winter’s Heaven!! I loooove it!

Reply

178 Gemma February 11, 2015

Hi how long will this keep refrigerated for? Or is it best to freeze x

Reply

179 Roxane February 11, 2015
Recipe Rating:

I just had to share this… tonight I turned some of the leftovers I had of this soup into a flavourful rice pilaf dish! I added some soup broth and extra vegetable broth to a brown and wild rice mixture, cooked the rice as directed on package, and then added the veggies from the soup in the last few minutes of cooking. Turned out great!

Reply

180 Renee February 15, 2015

How many quarts does this recipe yield?

Reply

181 Tiffany L February 17, 2015
Recipe Rating:

I made this soup this weekend and it is so good. I used my food processor for the cashew cream and it worked beautifully…just blend a little liquid at a time and really let it run until it’s super creamy, then add the rest of the liquid. The cream works beautifully when added to soup, and reheats well as well. Excellent flavor!

Reply

182 Rachelle February 18, 2015
Recipe Rating:

This is a delicious winter soup. I served it to friends who love the traditional American diet and they loved it. Rich and hearty with great flavor!

Reply

183 Becky February 24, 2015
Recipe Rating:

I made this last night for family of four, we all loved it! I followed the recipe exactly, and it turned out delicious.

Reply

184 Jen March 1, 2015
Recipe Rating:

I didn’t read your recipe properly and I added ALL the spices to my slow cooker! When I realized my mistake, I added an extra can of garbanzos and an extra cup of water. I also added the juice of one lime and a tablespoon of brown sugar. The result was a delicious (although spicy) and incredibly colorful soup! I will name my version the, “10x the Spice” Vegetable Soup, lol. I’ve tried many of your recipes and they are all fantastic and simple. Thanks!

Reply

185 Rob March 2, 2015
Recipe Rating:

Left out the pecans as I wanted a more clear soup this time, turned out very nice.

I make soups all the time, freezing them in single portions in zip lock bags, two cups per portion. I live alone but love homemade soup for lunch, if I have company I just pull out more bags, this has worked well on a wide variety of soups I have made.

Reply

186 Sarah March 7, 2015

Just made this soup today! Its amazing! I am sharing it with friends ans passing out the 10 spice blend in baggies encouraging them to make a batch. So good! Thanks for posting!
I did not have cashews- so I used 3/4 cups of vegetarian refried beans in the blender with a cup of broth and used that as my cream sauce. I also used frozen chopped butternut squash and frozen chopped spinach to save a bit of time chopping. Delicious!

Reply

187 Isabelle March 9, 2015
Recipe Rating:

This is the best soup I’ve ever had! I’m making it tonight for the 2nd time. My son loved it too!

Reply

188 Brooke Noble-Fread March 12, 2015
Recipe Rating:

Love Love your recipes! Made this soup last night, it’s amazing. So happy I found your website. Started 2015 off with a 21 day fast and decide to take it to the next level and become a vegan. Thank you for the help! Also made double dark chocolate coconut macaroon tart for my sons birthday. Heaven in a pie dish!

Reply

189 Kate B March 15, 2015
Recipe Rating:

This soup was amazing!! I pureed the butternut squash and didn’t use peppers since I am not a fan. This was the best soup I have ever had. The cashew cream was a genius idea.

Reply

190 Christine March 23, 2015
Recipe Rating:

This soup is Amazing!! I can’t wait to have again for lunch tomorrow! While I tota appreciate that this can be a freezer meal I know that it won’t make it to my my freezer :) I will be purchasing your cookbook based off of this soup and your toffee chocolate chip bars.

Reply

191 Laura March 24, 2015
Recipe Rating:

I made this tonight. I omitted the cayenne, did use the white pepper, and I used 2 Yukon gold potatoes and 1 large yam. I also used white kidney beans instead of chickpeas, and I added a nice amount of cinnamon and a couple TBS of coconut sugar. Then I pureed everything. My 2 yr old son gobbled it up and loved it! Next time I would use raisin soak water instead of coconut sugar to balance the acidity and use less white and black pepper. But it’s a winner!

Reply

192 Fee April 1, 2015
Recipe Rating:

This is delicious. I used chard instead of kale.
I freeze (stew-like) soup in 16 oz containers, if I don’t have leftovers, I grab one from the freezer in the morning and have a healthy lunch. I have several different soups in the freezer for variety, but this is so good, I had it 2 days in a row. I’ll definitely make this again. Thank you!

Reply

193 Jeannette April 9, 2015
Recipe Rating:

For once my 5 yr old actually likes a homemade soup! However, I can’t send it to school as it has to be nut free. Would a bit of soy milk work in place to make it creamy?

Reply

194 Avgirltx April 21, 2015
Recipe Rating:

Wow, this is fantastic!
I added my favorite-MUSHROOMS.

Thank you so much!

Reply

195 Lori Dernavich May 6, 2015
Recipe Rating:

Made this for a dinner gathering, and it was wonderful! So flavorful. Not a typical tomato soup or minestrone. The flavors and addition of the cashews made. Thanks! It made about five large bowls. I added chicken, but otherwise stuck to the recipe.

Reply

196 Michael May 8, 2015

How does this soup recipe fair with other added veggies…

Reply

197 Anna May 10, 2015

Hi Angela,
I am new to your blog and first can I just say you are wonderful and I love it!!
I’m not sure if you include these but does this have a nutrition table with sodium, fat, protein etc? If not, do you know an easy way to do this so I don’t need to hassle you? :P
Thanks so much

Reply

198 ChrisD May 22, 2015

This looks amazing! Thanks so much for this life-saver :) I didn’t notice in the recipie (if it is there and I missed it-sorry!); but I was wondering how long the soup stays good for? My wife and I work full time and go to grad school so we often try to make a week’s worth of meals on Sundays and just heat them up during the week.

Thanks everyone and again, great freaking recipie!

Reply

199 Courtney July 2, 2015
Recipe Rating:

I absolutely love this soup! The spices just wow me with every bite and it feels so good to know so many good-for-me vegetables are going into my body in a single meal!

I didn’t follow the directions to a T due to the fact my sweet husband went grocery shopping for us, but here are my changes and here’s what worked/didn’t make a difference:
1) I didn’t have smoked paprika or paprika at all so I just mixed salt and pepper (apparently that is NOT what paprika is (thanks Blues Clues), but it still tasted good).
2) I also didn’t have cashews so I figured an avocado would make things creamy so I did that instead. It tastes good but I think I should have not added so much liquid because the soup wasn’t very creamy (but still delicious).
3) I added zucchini because I thought, why not? I love zucchini! I think I did something wrong because it just kind of tastes rubbery in the soup. So maybe don’t add zucchini ha!

I can’t wait to make this soup again and again and again! Husband absolutely loved it as well!

Reply

200 Christine July 16, 2015

This soup is amazing! Toasted pumpkin seeds and sprinkled on top…perfecto! :-)

Reply

201 Allie July 16, 2015
Recipe Rating:

This delicious soup ended up looking and tasting exactly like it shows here. We absolutely loved the rich, creamy base and how all of the vegetables complimented the savory 10-spice blend. Additions/substitutions:

– We added a jalapeno for an added kick
– I already had cashew butter in the cupboard, so I did this instead of the soaked cashews.
– Added half of a zucchini
– We added the chick peas in with all of the vegetables, letting them cook down and become soft/creamy. I don’t think they would have been as good if we added them at the end with the spinach.
– Topped with a drizzle of sriracha and toasted slivered almonds

Reply

202 Vikki November 4, 2015

Hi there! Just browsing the comments here and I noticed you mention you used cashew butter in place of the soaked cashews–can you elaborate? Did you just blend the cashew butter with broth? How much butter did you use? 3/4 cup?

I don’t have a great blender so I’m nervous to attempt the cashew cream from scratch, but I do have an abundance of TJ’s cashew butter! Any tips you can share would be amazing! Thanks!

Reply

203 Raschell August 1, 2015
Recipe Rating:

What a delicious recipe. Put it in the crock pot, set and ventured out for the day. I was really looking forward to eating this. d.e.l.i.c.i.o.u.s

Reply

204 Courtenay August 3, 2015

This looks so yummy, I really want to try it but my boys have nut allergies. Any subs for the cashew? What about cream from canned coconut milk? Thank you! Love your recipes :-)

Reply

205 Tiffany October 4, 2015
Recipe Rating:

This soup is absolutely fantastic. One of my favorite soups. The spice blend is just right–it brings the heat, but isn’t too strong for someone who doesn’t handle spiciness well. The soup itself is really hearty and pretty easy to make.

Reply

206 Vibeke October 13, 2015
Recipe Rating:

This is a truly delicious recipe. I’ve made it for my kids, my friends, my clients.. Everyone loves the unique flavours of the 10-spice blend.

Reply

207 Jill November 2, 2015
Recipe Rating:

YUMM! So happy I found this recipe. I made a big batch a few days ago, going to make another tomorrow with the extra veggies I have from it and eat it throughout the next few days for my work lunch. Can’t wait to try the rest of your recipes!

Reply

208 Bobi November 11, 2015
Recipe Rating:

I have always been intimidated by the idea of cooking a soup, but the weather was changing and I was tired of cold salads. I wanted something hot, loaded with veggies, and little else. This recipe seemed to fit the bill perfectly, so I decided to give it a go. Let me just say this soup turned out AMAZING! The ten spice blend is delicious (although I left out the white pepper, it still had some good heat). I shared the pot with my decidedly omnivorous spouse, and he loved it too! I even gave some to my colleagues, and every single person who tried it was so impressed by this soup. The best part? It was super easy! I even blanched the tomatoes myself (something else I was too afraid to try before). This recipe is going in the repeat book, I can’t wait to make it again.

Reply

209 Deborah H November 12, 2015
Recipe Rating:

This soup is amazingly delicious. I made it for dinner last night and then this morning my husband woke up and actually said “I can’t wait to eat that soup again tonight”!!! Not kidding. It is THAT good!

Reply

210 Tiina November 21, 2015
Recipe Rating:

I made this soup today and it ended up very delicious. I accidentally added all the spices in to the mix (like at least one other reader here before) but it turned out very good! It is very spicy, but not too much and very delicious. I will definitely try it again with less spices but I like it like this as well. Very satisfying and delicious winter soup!

Reply

211 jessey hughes November 24, 2015

Im going to try this fab recipe omitting the cashews and blending silken tofu to substitute for the creaminess :) cant wait!

Reply

212 Hedda Britt November 29, 2015
Recipe Rating:

I just do not have time to make my own tomatoes from fresh for soups, etc. So I but my tomatoes, organic in a glass jar. They are readily available. No reason to ever buy tomatoes in a can. This soup receipt is fantastic.

Reply

213 Anaya November 29, 2015

Hi Angela,
I have a child in my family who is allergic to all nuts (except almonds) and sunflower seeds. Do you think almonds would work as a substitute for the cashews in this recipe?
Thank you for all your wonderful recipes!!
Anaya

Reply

214 Shelby December 1, 2015
Recipe Rating:

This was so amazing!!! I just made it tonight. The flavors are incredible and it was so fun to make a good soup on a chilly night. The chopping is cumbersome, but worth it when it all comes together! And so many leftovers!

Reply

215 Ashley December 6, 2015
Recipe Rating:

Wow, this is one of the best soups I have ever made!! I personally am not vegan, but we were having a dinner party and needed a new, vegan-friendly recipe to accommodate one of the couples in the group. After some googling, I decided on this recipe, and I am SO happy that I did! Everybody was raving about the soup, eating multiple bowls, and asking for the recipe (which I gladly linked them to!). Definitely make the 10-Spice Blend, it was the perfect amount of spice- nothing bland or boring about it!

The only slight modification I made was to use fire-roasted tomatoes over regular ones. It turned out so fabulously delicious. I can’t wait to make this again. It is definitely going on our household favorite recipes list.

Reply

216 Leesa December 6, 2015
Recipe Rating:

This soup was fabulous. I used Trader Joe’s white quinoa instead of millet and 2 14 oz cans of fire roasted tomatoes from TJ’s. I also used about 6 bay leaves from the tree outside the kitchen.

Reply

217 Sheryl December 13, 2015
Recipe Rating:

Yummy, yummy, yummy!!

Reply

218 Steve December 13, 2015
Recipe Rating:

I’ve made it twice now and it is amazing! Thank-you for the recipe, Angela!

Reply

219 Honey Dee December 14, 2015
Recipe Rating:

Wow! i love this soup..

Reply

220 Janet December 22, 2015

A nice alternative for blanching tomatoes is to cut them in half and roast them in the over for about 20 minutes at 400+ degrees. The skins will peel off easily and you’ll have a little different flavor component from the roasting. I might roast most of the veggies in this recipe before combining, if I wanted to puree the whole thing. Thanks for the inspiration! (and I also had a “duh” moment when you mentioned the painter’s tape!

Reply

221 Clare January 7, 2016

My absolute FAVORITE recipe. I keep coming back to it time after time because it’s so simple, fast, and delicious. I usually leave out the cashews just because they are expensive and it takes time to soak them. It’s amazing even without them.
Thank you!

Reply

222 Meghan January 15, 2016
Recipe Rating:

I have made this soup literally dozens of times – it has been a family staple since it went up on the blog (and in the cookbook). It tastes great exactly as written, but over time my family has decided that it’s best for us to switch out the 10-spice seasoning for Old Bay Seasoning, use green pepper instead of red, and use white beans instead of chickpeas. But it’s really good any which way. That cashew slurry totally makes it. Both my kids and husband love it. Highly recommend!

Reply

223 Noel Livingston January 20, 2016

I’ve been craving something like this on these cold winter evenings, so thanks for posting! Your spice mix sounds amazing. I’ve just started using paprika more in my cooking, so I’m glad to see that’s included. I’ll try this recipe out this weekend!

Reply

224 Jenny January 21, 2016

I love these recipes but we have a cashew and pistachio allergy in our house. Which but is a good substitute for cashew?

Reply

225 Jennifer M. January 24, 2016
Recipe Rating:

I got this cookbook for Christmas and this was the second recipe I’ve made. I was a little worried this would be to spicy for me as I was making the 10 spice seasoning and I am fairly sensitive to spicy stuff. So glad I made this! It was delicious and not too spicy. My husband loved it as we’ll! We will definitely be making this again. Like many of your commenters, I don’t think we will have any leftovers for freezing with this batch! Thank you for this warm, healthy and delicious recipe!!!

Reply

226 Debbie Hammer February 5, 2016
Recipe Rating:

My whole family LOVES this soup! Awesome recipe for my vegan and non-vegan family and friends! Yum yum!

Reply

227 Sue February 7, 2016

Hi Angela – I have this soup simmering on my stove right now. Although I haven’t eaten a bowl yet, I just taste tested it and it has great flavour as I knew it would. I wanted to say thank you for not just throwing any old recipe up on the blog. I appreciate that you fine tune them first. Any blog can have a good recipe or two but it’s difficult to find recipe sites that are consistently good and your recipes always are. I have great confidence when I make a recipe from Oh She Glows that it was be great and that is a review you have earned.

Reply

228 Kenda February 13, 2016
Recipe Rating:

Thank you for my new favourite weekend warmer. Love everything about this soup! The cashew cream catapulted this soup from healthy and flavourful to a comforting yet guilt free indulgence. Just… Yum!

Reply

229 Erin E March 7, 2016
Recipe Rating:

I made this soup last night, and it was fantastic! I used navy beans instead of chickpeas, and it was perfect. Thank you for the recipe!

Reply

230 Angela Liddon March 10, 2016

Hi Erin, so happy to hear the soup was a hit! It’s one of my favs. :)

Reply

231 Becky J March 14, 2016
Recipe Rating:

This an unbelievable soup – it is my new favorite vegetable soup, and one of my new all-around favorite soups. The flavors from the 10-spice mix are incredible and hold up well. I like everything from OSG, but this is a particular stand-out. My omnivore husband was really impressed. I can’t wait to try the spice mix on some tofu! I made cornbread (northern cornbread, so it’s a little sweeter) to go with this, and it balances the smoky / savory perfectly. Virtual high five, Angela!

P.S. I’m making the new level vegan enchiladas tonight, can’t wait!

Reply

232 Angela Liddon March 17, 2016

Thanks for your kind comment, Becky! I hope you enjoyed the enchiladas. :)

Reply

233 Sue von Roedern April 5, 2016
Recipe Rating:

I appreciate getting the yummy soup, etc recipes. It would be even better if you could give me the nutrition info. A lot of us are paying attention to that now. Thanks again!

Reply

234 Heather Quier April 12, 2016
Recipe Rating:

This is my favorite soup yet, and we make it at least once a month.

Reply

235 Lindsay April 17, 2016

Hi.
Gonna make this tonight! One question. If you use tomatoes from the freezer. Can you still freeze the soup. I remember hearing something about freezing things twice.
Thanks.

Reply

236 Meredith April 28, 2016

I have a quick question, Do you combine the water AND the cashews into the blender? or Just the drained cashews?

Reply

237 Angela Liddon April 28, 2016

Hi Meredith, after you drain the cashews, just add them into the blender and blend with 1 cup of vegetable broth. Hope this helps!

Reply

238 Katharine May 9, 2016

Hi Angela,

How big is one serving of this recipe? I know it makes six servings but wondering how that translates into cups? Thanks for your help!!!

Reply

239 Jane June 15, 2016

This soup is fab – made it last night. Will definitely be doing it again. Thanks

Reply

240 Sammy June 20, 2016
Recipe Rating:

This soup is delicious! You can’t go wrong with the spice mix and is super easy to make! This is keeping me warm during our aussie summer in our office. Yum. Will be making it again

Reply

241 Angela Liddon June 20, 2016

Great to hear it’s keeping you warm, Sammy! :)

Reply

242 Yvonne June 25, 2016
Recipe Rating:

Hello Angela,

I have been reading your recipes for some time, and this is the second recipe I have made from your site. Every Christmas since you created the recipe, I have made your Wedded Bliss Ginger cookies – they are so good with extra ginger in of course.
Today I made your spice mix, and the 10 spice vegetable soup. Delicious…….. thank you so much for all the work you put into creating your recipes. Everything is laid out so nicely, and your photography is beautiful. Also, the recipes are easy to follow.

I am definitely going to make more of your wonderful creations, and have printed off, and saved a few for later. Am slowly switching over completely to organic products. My vegetable are all organic from my garden, and a friend and I go berry picking in the local park and farmers market.
I am a nearly 71 year old female, and have ‘played around’ with vegan, and vegetarian in the past, but always went back to eating too much meat etc. I think it’s called a sad diet!
I cannot use cashews, so in todays soup recipe I replaced them with cooked and pureed cauliflower, and it worked very well.
Thank you again, and congrats. on your new bundle of joy. You will be a busy lady.

Reply

243 Rachel July 19, 2016

Hi :) I have your cook book and was wondering for your soups if it’s okay to leave out the diced canned tomatoes because it causes digestive issues. The one in particular I am asking for is your african stew. Thank you xxx

Reply

244 D August 2, 2016
Recipe Rating:

Made this last night-
Absolutely fabulous! I’ve never used cashew cream before and was so pleasantly surprised with how much it acted like cream when added to the soup! -From the color and consistency to the flavor! It actually added a creeaamy flavor together with the 10 spice. Love this. Will be repeating this recipe again and again.

Reply

245 Angela Liddon August 2, 2016

So glad you enjoyed the recipe! It’s a huge fave around our house, too. :)

Reply

246 Kayla August 18, 2016
Recipe Rating:

Hi Angela! Love your site and cookbook. It’s helped me a ton since I met my (vegan) boyfriend almost 2 years ago. I’ve been dying to ask, do you have any more specific suggestions for using the 10 spice blend? I see you’ve written “pasta, potatoes, soups” but any other recipe besides this soup?? Thanks!!

Reply

Leave a Comment

Previous post:

Next post: