Meatless Monday: Creamy Dairy-Free Vegetable Soup

Ingredients

  • 1 32 oz can Vegetable Broth
  • 1 14 oz can Diced Tomatoes
  • 2 tsp. olive oil
  • 2 Large Carrots, thinly sliced
  • 1 Large Onion diced
  • 3 Stalks of Celery, diced
  • 1 Large Zucchini diced
  • 2 cups Baby Spinach
  • 2 cups Kale roughly chopped
  • 1 cup Green Beans diced
  • 1/2 14-oz can Corn, drained
  • 1/2 14-oz can Chickpeas, drained
  • 4 cloves Garlic, minced
  • 2 Tbsp. Italian Seasoning
  • Salt and pepper to taste
  • 2 cups Silk Cashewmilk

Instructions

  1. Add 2 tsp. of olive oil to a saute pan, and cook the onions, garlic, carrots, and celery until they begin to soften (about 5 minutes).
  2. Add all of the remaining ingredients (except the Silk Cashewmilk!) to a crockpot, and cook on low for 6-8 hours.
  3. Once the vegetables are tender, stir in 2 cups of Silk Cashewmilk, and allow to cook for an additional 15 minutes.
  4. Serve with crusty french bread or crescent rolls.