Come March, I think it’s safe to say that everyone on the East Coast is eagerly anticipating spring time.

We’re all ready for one jacket instead of three, flowers lining the sidewalks instead of the grey sludge that seems like it will never, ever melt and where the heck are those robins?! They should really be out by now…

Maybe it’s the waiting, maybe it’s the clouds, but come this time every year I’m left a little uninspired and lethargic — especially in the kitchen.

I no longer want the heavier, foods I craved December through February, but I’m not quite ready to give up the warmth those meals provided.

Soup always seems to be the answer.  It’s light, filling and it has that warmth I crave.

Today, I’m sharing one of my favorite soup recipes

This creamy vegetable soup is simple, satiating, versatile and can be adjusted to fit just about any dietary preference.

My favorite preparation of this soup is using cauliflower or broccoli. I add in soaked cashews as a replacement for cream and boy do they do the job!

Keep in mind, if you are trying to watch your caloric intake or are allergic to nuts, feel free to reduce to ¼ cup or leave them out altogether. It won’t be the same but it will still be good. Those of you that are oil-free, leave it out and saute in broth instead.

Most importantly, have fun with it. This recipe is nearly impossible to mess up.





Creamy Vegetable Soup 10 Ways


  • 1 tbs olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 8-10 cups vegetable of choice, roughly chopped (this is equivalent to one head of cauliflower) i.e. broccoli, cauliflower, carrots, asparagus, butternut squash, celery, etc.
  • 32 fl oz (1 container) vegetable broth
  • ½ cup cashews, soaked four hours
  • 1 tbs lemon luice
  • 2 - 2.5 tsp Salt
  • ½ tsp black pepper
  • Pinch of cayenne
  • Optional garnish or add-ins: Fresh herbs, ginger, baby spinach, baby arugula, steamed vegetables, chopped nuts, seeds, spices, etc. Get creative!


  1. Warm olive oil in a large pot over medium heat.
  2. Add onions and saute until translucent. Add garlic and saute until everything begins to brown.Add all the vegetables, broth, lemon, salt, pepper and cayenne.
  3. Bring to a boil, then reduce to a simmer. Cook until vegetables are tender- easily pierced with a fork.
  4. Using a ladle, transfer contents of the pot into your high-speed blender, add the cashews.
  5. Blend until smooth. If you would like the soup thinner, add water or more broth. Start with a little bit at a time, it will thin out very quickly.
  6. Serve or return to the pot and heat on low.

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