Yield: Serves 3-4
Skill level: Moderate
This creamy apple vegetable soup brings together wholesome ingredients in a rich, satisfying way. Tender vegetables, apples, and white beans are blended with tahini and cashews to create a smooth, velvety texture, while miso adds depth and balance. Packed with plant-based nutrients and layered flavor, this soup is both comforting and nourishing. Perfect for a cozy meal or a make-ahead option.
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 the veggies soften and lightly brown.
- 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.
