- 1 batch Cashew Cream or 1 cup unsweetened creamy plant milk (soy, coconut or oat) - see recipe headnote for link to Cashew Cream recipe
- 2 tablespoons extra-virgin olive oil (or water for sautéing)
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 carrots, chopped
- 2 medium zucchini, chopped
- about 5 ounces cauliflower rice (i.e. half a bag from Trader Joe's)
- one 28 oz can diced or crushed tomatoes
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1/4 teaspoon thyme
- 1/2 teaspoon red chili flake (optional)
- 1-2 tablespoons white miso paste (start with one and add to taste)
- 1/4 cup nutritional yeast
- ½ cup good quality sherry fresh parsley or basil for topping Sea salt and pepper to taste
Place a saucepan over medium heat and add a few tablespoons of water to the pan (or 1-2 tablespoons of olive oil).
Add the onions and carrots; sauté and stir occasionally until the onion starts to brown — about 10 minutes.
Add in your minced garlic, stirring so the garlic won't burn.
Add in the rest of your ingredients (except the miso paste, nutritional yeast and sherry) and bring to a boil.
Once boiling, reduce the heat to a simmer, cover and cook for 15 minutes.
When the soup is done, let it cool for a few minutes. Then, working in batches, blend the soup to desired consistency (or use an immersion blender). To one of the batches, add the miso paste, nutritional yeast and sherry.
TIP: remove the hole that's in the center of the blender lid so steam can escape during the blending process. Cover the hole in the lid with a towel (hot liquid tends to erupt), and blend.
Then, return the soup to the pot.
Stir in the cashew cream (or plant milk) and warm gently if necessary (don't boil).
Garnish with chopped parsley or basil, and serve.