Marry Me Soup
This vegan marry me soup is made with hearty chickpeas, tender pasta, and baby spinach in a luscious, garlicky sundried-tomato cream broth. It's intensely flavorful, easy to make, and about as decadent as a bowl of soup can get. This soup is love at first spoonful.
Servings: 6
Calories: 401kcal
Ingredients
- ¾ cup raw cashews
- 1 tablespoon olive oil
- ½ cup chopped shallots (1 medium or 2 small shallots)
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 8 cups vegetable broth, divided
- 1 (15.5 ounce/439 gram) can chickpeas, drained and rinsed
- ½ cup julienne cut sun-dried tomatoes (dry packed — not oil packed)
- 1 teaspoon dried thyme
- Pinch red pepper flakes
- 1 cup ditalini pasta (or another small pasta shape)
- 4 cups baby spinach leaves
- 1 cup fresh basil, roughly chopped
- Salt and pepper, to taste
Instructions
- Place the cashews into a small bowl and cover them with water. Let the cashews soak for 4 to 8 hours.
- When the cashews have finished soaking, coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up, then add the shallots. Cook the shallots for 3 to 4 minutes, until they start to soften, stirring frequently.
- Stir in the garlic and tomato paste. Cook the mixture for about 2 minutes, stirring constantly, until the garlic becomes very fragrant and the tomato paste darkens a bit.
- Stir in 7 cups of the broth, along with the chickpeas, sun-dried tomatoes, thyme, and red pepper flakes. Raise the heat to high and bring the liquid to a boil, then reduce the heat and let the soup simmer for about 15 minutes, stirring occasionally.
- While the soup simmers, drain the cashews, then rinse them well. Add them to a blender with the remaining cup of broth. Blend until completely smooth.
- After the soup has simmered for 15 minutes, stir in the pasta. Bring it back to a rolling boil, then reduce the heat slightly and let it simmer until the pasta is al dente, stirring occasionally. This should take about 10 to 15 minutes, depending on the size and brand of your pasta.
- Stir in the spinach and let the soup continue to simmer until the spinach has wilted, then stir in the cashew mixture. Let the soup heat back up on the burner if it has cooled down too much.
- Remove the pot from heat and stir in the basil. Season the soup with salt and pepper to taste.
- Ladle into bowls, serve, and enjoy.
Nutrition
Serving: 1.5cups | Calories: 401kcal | Carbohydrates: 61g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 1333mg | Potassium: 951mg | Fiber: 10g | Sugar: 14g | Vitamin A: 2942IU | Vitamin C: 15mg | Calcium: 102mg | Iron: 6mg