Hearty Vegan Sweet Potato and Cashew Cream Soup


Article by Sarah Thacker

Hearty Vegan Sweet Potato and Cashew Cream Soup

Hearty Vegan Sweet Potato and Cashew Cream Soup

Craving the ultimate comfort food during the cold winter months? Or maybe just something to have while kicking your feet up after a long day? This delicious vegan sweet potato and cashew cream soup is bound to hit the spot. It will fuel your mind, body, and soul, and help replenish and nourish you in the best of ways.


1 large onion chopped

8 cloves of garlic chopped

3-5 cups of stock (I love bone broth, but any stock will do!)

1 large bunch of kale roughly chopped

1 large bunch of Swiss chard roughly chopped

1 large bunch of fresh spinach

2-3 tablespoons of fresh sage

2 large sweet potatoes skin left on cut into 1-inch cubes

1 tablespoon coconut oil

1 cup of cashews soaked overnight

salt and pepper to taste

Garnish: ½ green apple, diced, 1-4 teaspoons dulse flakes


1. Heat coconut oil over medium heat in a large soup pot, add in chopped onion and cook about 5-7 minutes

2. Add the sweet potato and 1-2 cups of the stock cook for 7-10 minutes or until the sweet potatoes are just soft

3. Add the kale, chard and garlic and just enough stock to cover, cook for 15 minutes

4. Add the sage cook for 10 minutes

5. Make the cashew cream- blend the soaked and drained cashews with just enough water to almost cover the cashews, blend on high for about 30 seconds or until smooth and creamy. Forget to soak the cashews? Put one rounded cup of cashews in the blender with 1 cup of broth, blend until smooth

6. Mix the cashew cream into the soup

7. Using small batches blend the soup in the blender adding a large handful of fresh spinach to each batch, blend until smooth, add salt and pepper to taste

8. Serving suggestions: serve with a finely diced tart green apple (about 2 slices per serving) and dulse flakes

9. Enjoy!

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