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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
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).
Add all of the remaining ingredients (except the Silk Cashewmilk!) to a crockpot, and cook on low for 6-8 hours.
Once the vegetables are tender, stir in 2 cups of Silk Cashewmilk, and allow to cook for an additional 15 minutes.
Serve with crusty french bread or crescent rolls.