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10-Spice Vegetable Soup (Freezer Friendly, Vegan, Gluten-Free) — Oh She Glows

Ingredients

• 3/4 cup raw cashews, soaked
• 6 cups vegetable broth, divided
• 1 tablespoon extra-virgin olive oil
• 3 large cloves garlic, minced
• 2 cups diced sweet onion (about 1 medium)
• 1 heaping cup peeled and chopped carrots (about 3 medium)
• 1 red bell pepper or 1 cup jarred roasted red pepper, chopped
• 1 1/2 cups peeled and chopped sweet potato, regular potato, or butternut squash
• 1 heaping cup chopped celery (about 2 stalks)
• 1 (28-ounce/796-millilitre) can diced tomatoes, with their juices
• 1 to 2 tablespoons Homemade 10-Spice Mix, to taste
• Fine-grain sea salt and freshly ground black pepper, to taste
• 2 to 3 cups baby spinach or destemmed torn kale leaves
• 1 (15-ounce) can chickpeas or other beans, drained and rinsed
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon onion powder
• 1 tablespoon dried basil
• 2 teaspoons dried thyme
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons fine grain sea salt
• 1 teaspoon white pepper (optional)
• 1 teaspoon cayenne pepper

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