Name: Creamy Vegan Pasta Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan / Plant-Based
Ingredients: 1 large carrot, peeled and chopped (225 g); 1–2 celery stalks, chopped (75 g); 200 g (7 oz) broccoli florets; ½ tbsp (7 ml) oil; 1 medium onion, diced (110 g); 4 garlic cloves, minced (12 g); 1200–1400 ml (5–6 cups) vegetable broth; 2 tsp (4 g) onion powder; 2 tsp (4 g) Italian seasoning; 1–2 tsp (1–2 g) ground lovage (optional); Salt and pepper, to taste; 200 g (7 oz) dry pasta (gluten-free or regular); Fresh herbs, for garnish; 1 can (400 g / 15 oz) cannellini beans, drained and rinsed; 75 g (½ cup) cashews, soaked; 360 ml (1 ½ cups) plant-based milk; 1 tbsp (15 ml) lemon juice; ¼ tsp (1.5 g) salt

Description

A rich, dairy-free pasta soup made with a silky cashew-cannellini cream, tender vegetables, and perfectly cooked pasta. This hearty vegan recipe is ready in 30 minutes, naturally gluten-free with the right pasta, and delivers the perfect balance of comfort and nourishment in every spoonful.

Ingredients

Scale

For the soup:

1 large carrot, peeled and chopped (225 g)
1–2 celery stalks, chopped (75 g)
200 g (7 oz) broccoli florets
½ tbsp (7 ml) oil
1 medium onion, diced (110 g)
4 garlic cloves, minced (12 g)
1200–1400 ml (5–6 cups) vegetable broth
2 tsp (4 g) onion powder
2 tsp (4 g) Italian seasoning
1–2 tsp (1–2 g) ground lovage (optional)
Salt and pepper, to taste
200 g (7 oz) dry pasta (gluten-free or regular)
Fresh herbs, for garnish

Cashew-Cannellini Cream:

1 can (400 g / 15 oz) cannellini beans, drained and rinsed
75 g (½ cup) cashews, soaked
360 ml (1 ½ cups) plant-based milk
1 tbsp (15 ml) lemon juice
¼ tsp (1.5 g) salt

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Instructions

Prepare cashew cream: Soak cashews for several hours or boil 20 minutes until soft. Drain, then blend with beans, plant milk, lemon juice, and salt until completely smooth (about 2 minutes). Set aside.
Sauté vegetables: Heat oil in a large pot over medium heat. Add onion, carrot, celery, and broccoli; cook 4 minutes. Add garlic, onion powder, Italian seasoning, and lovage (if using); cook 1 minute.
Add broth and cream: Pour in 5 cups broth and bring to a boil. Reduce heat, stir in cashew-cannellini cream, and simmer 6–8 minutes.
Cook pasta: Add pasta and simmer 8–10 minutes, stirring often, until al dente. Add more broth or plant milk if too thick.
Finish and serve: Taste, adjust seasoning, and garnish with fresh herbs or vegan Parmesan. Serve hot.

Notes

Blend cashew cream until completely smooth for the best texture.

Stir pasta often, especially if using gluten-free varieties.

Adjust consistency by adding more liquid or simmering longer.

Freeze without pasta for best results; add fresh pasta when reheating.

Prep Time: 10 minutes (plus cashew soaking)
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Vegan / Plant-Based