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



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?


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.


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!


4.8 from 142 reviews

10-Spice Vegetable Soup

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


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).

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


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


  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.


  • 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:

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{ 60 comments… read them below or add one }

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Denise March 13, 2017
Recipe Rating:

I LOVE THIS RECIPE, I’ve made it numerous times now with slight variations but the 10-spice mix is just killer.
I’m currently in the middle of a yoga training and our ayurvedic teacher promotes using LOTS OF SPICES… she notes tumeric as an easily accessible and very beneficial one. I’m wondering- are there any additional spices I might add to this (as if 10 weren’t enough) to make it a 12 or 15 spice soup???


Angela Liddon April 3, 2017

Hey Denise, So happy you love it so much! What about adding a bit of regular sweet paprika to compliment the smoked variety? Or a bit of curry powder might give it a great twist. Happy experimenting!


Bailey March 7, 2017
Recipe Rating:

This soup is amazing! I made it for the first time tonight, my roommate and I are both sick, and it was the perfect comfort food. My roommate is a super picky eater, and does not eat any vegetable other than potatoes, so I may have fibbed about the contents of the soup until after she ate 2 bowls of it but she was still in love with it even still. Great recipe!!


Angela Liddon March 8, 2017

Aw, so sorry to hear you’re both under the weather. Get well soon, and I hope the soup helps!


Julia March 5, 2017
Recipe Rating:

This soup was amazing!!!! I’m sure glad I didn’t double it though or I would have needed another stock pot ;-). This was enough for two adults, 2 kids, and a baby for 2 dinners and a lunch! We all loved it!!!! You are talented!


Sam February 2, 2017

Wow major typo in my last comment. I meant creamy*** not freaky ?


Angela Liddon February 3, 2017

LOL, it happens! I’m so happy the soup was a hit. :)


Sam February 1, 2017
Recipe Rating:

My boyfriend made this for me tonight and it was incredible!!! It was so freaky and actually very light! I had a huge bowl and no bloat afterwards! Plus the recipe made a TON so I have leftovers for at least another 2-3 days for 2 people. This recipe is definitely going into the weekly rotation!


Maria Young January 30, 2017

Hi! Does using boiling water for the quick soak cashew method diminish any of the nutritional value of the cashews?


Sharon Gilson January 9, 2017
Recipe Rating:

My sister made this before Christmas & I ate 2 bowls, it was soo delicious! Due to dietary issues I needed to adjust the recipe (need to avoid nuts). I substituted a can of organic coconut milk (Whole Foods brand is the best) for the cashew milk & it was amazing!!
Also received BOTH of your cookbooks for Christmas, super excited!!


Angela Liddon January 10, 2017

Hi Sharon, I’m so happy to hear you like the soup! I hope you enjoy the cookbooks you were gifted, too. Happy cooking! :)


Karen January 4, 2017

This has been on my “to try” list forever. I tried it! And I LOVED it! This is an absolutely delicious soup – my only regret is waiting so long to make it! Thanks for a winner to add to my soup rotation.


Angela Liddon January 4, 2017

I’m so happy you loved this soup once you got a chance to try it, Karen! :)


Danica December 18, 2016
Recipe Rating:

Just made this tonight and it was fantastic!!


Angela Liddon December 19, 2016

So happy to hear it, Danica!


Crystal Isabelle December 4, 2016

Do you actually use 1/2 cup (the entire spice mix) of spices for the 1 batch of soup?down below you mention some spice mix will be leftover


Angela Liddon December 14, 2016

Hi Crystal, All you need is 1 to 2 tablespoons of the homemade 10-Spice Mix for the soup!


Mariann November 29, 2016
Recipe Rating:

I’m sure someone smarter than me has already suggested this, but, when I make this soup I scrub the vegetables and put a pot of water on the stove on simmer. As I peel the veg, I toss in the peelings and bits I cut off (only the good bits of course) into the pot. By the time I need the broth I have my own ready.
Love this soup, have a pot cooling now ready to put in containers for the freezer. Must be the cashews that give it that lovely smooth taste.


Natalie November 27, 2016

Whoa! Looks great but mistakening added all spices into the soup. I found your recipe to be a little confusing :/


Lisa C November 11, 2016
Recipe Rating:

I found this recipe because I wanted to recreate a soup described in one of my favorite books (it’s actually called 10 spice soup as well) and I’ve made this recipe EVERY year ever since (and that was like 3 years ago) so thought it high time to make leave a comment about it!!! Before going vegan in February this year, I used to add some sausage to the soup (because that’s how it was described in the book) and it was really good. Then I remembered it’s getting cooler and I wanted to make a batch of the family favorite fall/winter soup and thought aw man, is it even vegan? So I went over here to the website and found the recipe again (like I do every year, I should just print it out lol) and I NEVER noticed this was a vegan recipe! And to think I found this recipe 3 years ago and now I’m vegan (it was foreshadowing, hahahaha)!!! So anyway, love this soup, will ALWAYS make it, and YOU READING THIS need to make it too!! I’ll just go back to happily browsing all these delicious looking vegan recipes *dies of happiness* ^-^


Angela Liddon November 17, 2016

Hi Lisa, thanks so much for the “glowing” (heh) comment! I can’t tell you how much it brightened my day. :) I’m smiling ear to ear!


Nathan October 27, 2016
Recipe Rating:

This is possible the best thing i’ve ever tasted! If you’re wondering if you should make this, YOU SHOULD! Im having to hide my leftovers because even my meat loving friends can’t stay away from this soup! SOOOO good!


Angela Liddon October 27, 2016

Haha, I’m glad it’s such a hit, Nathan! Enjoy those leftovers ;)


Shannon October 25, 2016
Recipe Rating:

This soup is so good! I love how straightforward and simple it is, and how versatile! I used sweet potato for the starch, and the only change I made was to use a “fine herbs” bouillon because the store was out of vegetable. I would make this again and again, for sure!


Marilyne October 22, 2016
Recipe Rating:

I made this delicious soup yesterday and it was really heartwarming and tasty !! I didn’t have any celery so I switch the celery + kale for swiss chard stalk + leaves. I used a small squash instead of sweet potato. Very healthy and very tasty!! The best part is that I have enough to freeze half the recipe, which is very practical :) thank you for the recipe!


Angela Liddon November 1, 2016

I love recipes that have leftovers! It’s just so convenient. :) I’m so glad you enjoyed the soup, and that it worked out so well with your swaps. Thanks for the comment!


Carolyn October 17, 2016
Recipe Rating:

I made this soup last night and it’s absolutely delicious. Warming and nourishing, perfect for fall :) Thank you!


Angela Liddon October 17, 2016

So glad you enjoyed it, Carolyn! Keep warm out there :)


Jean Bullock October 14, 2016

I would appreciate it very much if you could tell me where you got the beautiful cookbook stand. I’ve been looking for one like that for almost 2 years. It looks nice and sturdy which should hold all of my thick cookbooks. Thank you so much. Also I do plan on making this dish.


Doni October 14, 2016
Recipe Rating:

I make soup all the time and have dozens of favorite recipes, but I think this is now my all-time favorite. SO much flavor. We’re not vegan or even vegetarian (though almost), but we couldn’t get enough of this soup! One thing I found helpful was to prepare the “mise en place” throughout the day. I work from home, so in 5-minute bits of time I did little tasks like blend the cashews with broth, make the 10-spice mix, chop onions and garlic and combine, chop other veggies and combine, drain chickpeas and set out spinach and tomatoes. Then, when it was really time to make the soup at 5:00? Easiest and quickest process ever. I think doing it all at once would make this seem labor intensive, but it’s really not–just a lot of steps.


rozer fedrer October 6, 2016

yum!! nothing is better than a big bowl of homemade delicious soup. Thank you for this lovely recipe


Melanie October 2, 2016

Hi there, I would like to make this but we have nut allergies. Can you tell me what I could substitute for cashews?


Angela Liddon October 7, 2016

Hey Melanie, I’m not sure of a substitute off-hand as I haven’t tested anything out. I’ve thought about trying full-fat coconut milk, though…I’m not sure if it would work or not! If you experiment, please let us know how it goes. Otherwise, although the cashew cream does make the soup very creamy and rich, you can feel free to omit it entirely. It’ll be just like a regular veggie soup!


Mary D September 27, 2016
Recipe Rating:

I just tried your 10 spice blend veggie soup. It was excellent. I substituted a can of mixed beans and it was great. I also made it with almonds instead of cashews as I have a cashew intolerance. It was a bit grainy so maybe next time I will blend longer. I have a vitamix so it should have smoothed it out enough. My question is can I use almonds to substitute for cashews in all your recipes? What about macadamia nuts? Have you tried using these other nuts?


Angela Liddon October 7, 2016

Hi Mary, I love the tweaks you made to the soup! I’m going to have to try it with the mixed beans…that sounds so awesome. I’m sorry to hear you found your results a bit too grainy using almonds! I do find that almonds are one of the “harder to blend” nuts, even for a Vitamix. There are a couple things you can try next time. First, use skiness or blanched almonds, and second, soak the almonds in water overnight to soften them. They will plump up and will be much easier to blend. If you try this out, please let me know how it goes! I haven’t worked with macadamia nuts very often, but now I’m curious about those as well and will have to try them sometime. :)


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!!


Angela Liddon September 8, 2016

Hi Kayla, This is such a great question! The wonderful thing about the 10-Spice blend is that it’s so versatile; you can get really creative with how you use it in your kitchen. Aside from the 10-Spice Soup (which is an OSG cult fave!), you could use it to kick scratch tomato sauce up a notch, or add a new twist to roasted potatoes or Lightened-Up Crispy Baked Fries (p. 203), kale chips, Crispy Baked Onion Rings, Pan-Seared Garlic Tofu (p. 197), or Perfect Roasted Chickpeas (p. 220). I love adding a tablespoon or so to Endurance Crackers, and sprinkling it over toast topped with avocado and hummus. You can also try it in my Oh Em Gee Veggie Burgers and Metabolism-Revving Spicy Cabbage Soup (Oh She Glows Every Day, p. 139).


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.


Angela Liddon August 2, 2016

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


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


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.


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


Angela Liddon June 20, 2016

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


Mellissa Striver June 19, 2016

Terrible, terrible terrible..! Everybody thought it was way too hot…Were all not having hot wings, but this is what this soup tasted like…! The ten spice mixture has too many peppers spices in it. Don’t think your kids are going like this…besides the heat crazy foodies! Plus, I made the mistake of putting all of the ten spice mixture in the batch, which ruined it of course, not 1-2 tablespoons, like the recipe calls for. But, it wouldn’t probably made a difference. I was embassassed, in front of my hunger crew, while they were all thinking how they were prayiing for something else to eat for dinner last night. They meant even hate vegetable soup now, which I am trying to get my crew to eat healthier.I don’t have kids, but everybody is a kid at heart, and wants good cuisine. This recipe is a waste of time and money, try something better, and don’t ruin your dinner by trying this recipe, unless you want hot wing vegetables soup. It doesn’t even get 1 star….sorry.


Angela Liddon August 29, 2016

Hey Melissa, I’m sorry to hear the recipe didn’t work out for you. Since the spice mix contains a whole teaspoon of both cayenne and pepper, I definitely think adding the entire mix would result in a much too spicy soup. I recommend trying it with the suggested 1-2 tablespoons, adding to taste, next time, if you give it another try. Hope this helps!


J October 4, 2016

You ruined the soup by putting too much of the spice mix, and yet you’re blaming the recipe. That’s funny.


Jane June 15, 2016

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


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!!!


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?


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!


Lindsay April 17, 2016

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.


Heather Quier April 12, 2016
Recipe Rating:

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


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!


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!


Angela Liddon March 17, 2016

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


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!


Angela Liddon March 10, 2016

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


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!


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.


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!


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