Yield: Serves 3-4
Skill level: Moderate
This creamy soup is a balanced blend of savory and umami with just a touch of sweetness with Autumn Glory apple. We love how the cashews and butter blend lends a creamy texture while strictly sticking with plant-based ingredients.
Ingredients
- 2 Autumn Glory apples, cored and diced
- ¼ of a red onion, diced
- 1 tablespoon minced garlic
- 1 cup diced celery
- 2 carrots, sliced into thin rounds
- 32 ounces of vegetable broth
- 1 cup water
- 2 tablespoons Montreal chicken seasoning
- 1 tablespoon white miso paste
- ⅓ cup tahini
- 15.5 ounces can of butter beans, rinsed and drained
- 1 cup raw cashews
Toppings:
- Autumn Glory apple slices
- Balsamic glaze swirl
- Crispy chickpeas
Directions
- Soak cashews for 30 minutes before using them, and then drain.
- Sauté the apples, onion, garlic, celery, and carrots in a large stock pot for 5 - 6 minutes until veggies get softened and lightly browned.
- Add in the remaining ingredients except for the cashews (broth, water, seasoning, miso, tahini, and beans). Let simmer and bubble for 15 minutes.
- Transfer two-thirds of the mixture into a high-speed blender. Add the cashews. Blend on high for a minute or two until smooth.
- Pour the mixture back into the large stockpot. Stir. Serve immediately with toppings.
