Creamy Vegan Roasted Vegetable Soup
½ cup raw cashew
¾ cup water
1 medium eggplant, cut into 1’ pieces
2 medium zucchini, cut into 1’ pieces
2 sweet peppers, cut into 1’ pieces
½ pound mushrooms, quartered
1 large sweet potato, peeled and cut into 1’ pieces
1 large white potato, peeled and cut into 1’ pieces
1 yellow onion, chopped
1-1 1/2 cups cauliflower florets
1 -2 cups brussel sprouts
2 carrots, chopped into 1’ pieces
6 cloves garlic, minced
4 cups vegetable broth
1-15 oz can red kidney beans, drained and rinsed
1-15 oz garbanzo beans, drained and rinsed
1-15 oz can black-eyed peas, drained and rinsed (I used 1 ½ cups frozen)
2-3 tsp red wine vinegar
1 tsp dried rosemary, crushed
1 tsp marjoram
½ tsp rubbed sage
½ tsp thyme
Soak cashews in enough water to cover the nuts. Set aside.
Line two baking sheets with parchment paper. Place eggplant, zucchini, peppers, mushrooms, potatoes, onions, cauliflower, carrots, and brussel sprouts on pans. Bake, uncovered at 425 for 25-30 minutes or til tender.
In dutch oven saute garlic for 2 minutes. Add broth, beans, peas, vinegar, seasonings and roasted vegetables. Bring to a boil, reduce heat, cover and simmer for 10-12 minutes.
Drain cashews. Add ¾ cup water and puree til smooth. Stir into soup and heat through.
Yield: 16 servings
Adapted from Taste of Home