Description
A light and nourishing vegetable summer soup filled with potatoes, green beans, herbs, and a creamy cashew sour cream for richness. Perfect served warm or chilled.
Ingredients
- 11 garlic cloves, thinly sliced
- 1 yellow onion, diced
- 1 carrot, peeled and grated or thinly sliced
- 1.5 lb golden potatoes, diced
- 1.5 lb green beans (or zucchini, broccoli, cauliflower, peas, or asparagus)
- 2 bay leaves
- 10 sprigs fresh thyme
- 1 teaspoon sweet paprika
- 6 cups water or low-sodium vegetable broth
- ½ bunch fresh dill, roughly chopped
- Salt, to taste
- Black pepper, to taste
- Olive oil, for sautéing
- 1 cup raw cashews (soaked in hot water for 20 minutes)
- â…“ cup fresh lemon juice
- ½ cup water (plus more if needed for blending)
Instructions
1. Heat a drizzle of olive oil in a heavy-bottomed soup pot over medium heat. Add the sliced garlic and sauté until soft and lightly golden. Remove the garlic and set aside.
2. In the same pot, add the diced onion and grated carrot. Sprinkle with a pinch of salt and cook until the onion becomes translucent.
3. Stir in the diced potatoes, bay leaves, thyme sprigs, paprika, and the reserved sautéed garlic.
4. Pour in the water or vegetable broth and bring the soup to a gentle boil. Season lightly with salt.
5. After about 5 minutes of boiling, add the green beans or other summer vegetables. Reduce the heat slightly, partially cover, and simmer for about 10 minutes until all vegetables are tender.
6. Meanwhile, prepare the cashew sour cream by blending the soaked cashews, lemon juice, and ½ cup water until smooth and creamy. Add more water if needed to achieve a silky texture.
7. Turn off the heat and stir half of the cashew sour cream and half of the chopped dill into the soup. Taste and adjust seasoning with additional salt, pepper, or sour cream.
8. Ladle the soup into bowls. Garnish with the remaining dill and a swirl of cashew sour cream. Serve warm or chilled.
Notes
You can substitute green beans with zucchini, broccoli, cauliflower, peas, or asparagus depending on what is in season.
If you prefer a richer soup, add extra cashew sour cream when serving.
For deeper flavor, use vegetable broth instead of water.
This soup stores well in the refrigerator for up to 4 days and tastes even better the next day.