I love soups as an easy lunch on the go option in winter. With the sudden shift to cold after some late summer sun I’m definitely craving warming lunches. Soups are a great thing to be able to make in batch and freeze; they keep so well meaning you can have a few different types on the go rather than getting bored with the same thing every day!
This recipe is an easy one to make and is surprisingly filling with added beans and cashews for some extra protein and healthy fats, it also makes it a little creamier.
A couple of notes:
- If you want to make it richer and creamier you can substitute some of the stock for coconut milk. If you want a thicker soup just decrease the amount of liquid and if you want a thinner soup just add more stock!
- I used homemade veg stock so added salt to my soup but if you use store bought then take it easy on the salt, the stock may give it enough!
- Nothing needs to be chopped properly and neatly – it will all be blended up at the end!
1 tbsp olive oil
1 onion (chopped)
2 garlic cloves (chopped)
A large thumb-sized piece of ginger
Salt (if using homemade veg stock)
1 medium butternut squash (chopped into smallish pieces)
2 carrots (chopped)
1 (410g) can cannellini beans (drained and rinsed)
1 cup cashew nuts
1.5litres veg stock
Time: 45 minutes (additional 25mins if you decide to simmer to thicken)
- Heat the oil in a very large pot over a medium heat.
- Add the onions and cook stirring occasionally for 5-7 minutes until they go translucent. Add the garlic and ginger and cook for 1 more minute. Season with salt, pepper and cumin. Give it a stir so the spices cover the onion.
- Add in your butternut squash, carrot, cannellini beans, cashews and veg stock. Give it all a stir.
- Bring the mixture to a boil, reduce to a simmer, cover and cook for 25 minutes.
- Remove the soup from the heat.
- Using an immersion blender, blend the soup until smooth. You can also do this in a normal blender but you may have to do it in batches!
- You can serve now or if you want to thicken the soup a little you can return the pot to a low heat and leave it to cook for another 25 minutes uncovered.
- If you’re storing the soup, let it cool completely and store in containers in the fridge or freezer. It’ll last in the fridge for a week and the freezer for 3 months.