The hubby says this is the best soup I've made in a while. I can't disagree. I think this could also be modified into a dip. Reduce the amount of broth, increase the amount of cashews, why not?
Source: Eat Drink Shrink | Serves: 4 | Time: 35 min
Changes: skipped radishes; served with tortilla chips
Ingredients
2 tbsp vegan butter
2 cups diced onion
4 garlic cloves, minced
6 poblano peppers, sliced in half, seeded
1 1/2 tsp salt
1/2 tsp black pepper
1 1/2 tsp ground cumin
4 cups vegetable broth
2/3 cup soaked cashews
1/3 cup chopped fresh cilantro
2 handfuls of fresh #spinach
Cauliflower tortilla chips, to serve
Instructions
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Lightly coat the sliced peppers in olive oil and salt, and lay the them cut side down on baking sheet.
Roast the peppers in the oven for 15 minutes, or until the waxing skin bubbles up over the surface of the poblanos. Remove from heat set aside. Once cooled removed the skin and chop.
In a large soup pot, melt the vegan butter over medium-high heat. Add the chopped onion and garlic, cook for 5-7 minutes until slightly browned, stirring often.
Add the salt, pepper, cumin, and sauté until caramelized and fragrant, another 2 minute.
Add the vegetable broth and chopped roasted poblanos, and bring to a simmer, then reduce the heat to medium-low and cook, stirring often, for 15 to 20 minutes to blend the flavors.
In a blender combine the soup with the soaked cashews, spinach, and cilantro. Blend until smooth. You may have to do this in segments to blend all the soup. You can also use an immersion blender if preferred.
Add everything back to the pot. Adjust seasonings as needed and add more broth to achieve desired consistency.
Serve warm and enjoy!