Posted on January 4th, 2022

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Ingredients:

  • 1 cup cashews, soaked overnight
  • 1.5 cup green tomatillo sauce
  • 2 Tablespoons arrowroot powder
  • 1/2 cup nut milk
  • 2 Tablespoon vegan butter or olive oil
  • 1 onion, diced
  • 3 ribs celery, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 jalapeno diced (optional)
  • 1 red pepper, diced
  • 1.5 teaspoons cumin
  • 2 cups cauliflower rice
  • 2 cups diced mushrooms, diced
  • 1 can sweet corn, drained and rinsed
  • 1 can RO*TEL® tomatoes
  • 1 32 ounce vegetable broth
  • 1 can cannelloni beans , drained and rinsed
  • 1/4 cup nutritional yeast
  • 2 Tablespoon sriracha
  • 2 cups spinach, chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 Tablespoon lime

Directions:

  1. Drain and rinse cashews and add to a high speed blender. Add in tomatillo sauce, arrowroot powder, and nut milk. Blend on high until smooth and creamy, scraping down sides as needed. Set aside.
  2. In a large soup pot, add onion, celery, and carrots. Sauté until onions become translucent, 4-5 minutes. Add in garlic, red pepper, and jalapeño, sauté a few minutes more. Add cumin and stir.
  3. Add in cauliflower rice, mushrooms, corn and sauté until all flavors are combined, 1-2 minutes.
  4. Add RO*TEL® tomatoes, vegetable broth, cannelloni beans, nutritional yeast, sriracha, salt, pepper, and stir. Bring mix to a boil and then reduce to a simmer. Stir in spinach.
  5. Stir in mixture from blender and allow to simmer for 20 minutes so soup can thicken. Squeeze in lime juice. Taste and adjust seasoning.
  6. Serve with avocado, cashew yogurt, vegan mozzarella.

Source: Tasty As Fit, Columbia, SC.

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