Yield: Serves 3-4
Skill level: Moderate
This creamy soup is balance blend of savory and umami with just a touch of sweetness with Autumn Glory apple. We love how the cashews and butter blend lend the creamy texture, while strictly sticking with plant-based ingredients.
Ingredients
- 2 Autumn Glory apples, cored then diced
- ¼ of a red onion, diced
- 1 tbsp minced garlic
- 1 cup diced celery
- 2 carrots, sliced into thin rounds
- 32oz vegetable broth
- 1 cup water
- 2 tbsp Montreal chicken seasoning
- 1 tbsp white miso paste
- ⅓ cup tahini
- 15.5oz can of butter beans, rinsed and drained
- 1 cup raw cashews
Toppings:
- Autumn Glory apple slices
- Balsamic glaze swirl
- Crispy chickpeas
Directions
- Soak cashew 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 mixture back into the large stockpot. Stir. Serve immediately with toppings.
