Irish Vegetable Soup with a Smoked Garlic Cashew Cream

There’s nothing like a bowl of hot, thick soup on a cold day, or evening for that matter. We’re really into the cold months now and although devouring a large bowl of this smooth and substantial soup is the best part, I also love the aroma that fills my house after I’ve made it. The addition of thyme and rosemary makes the place smell like Christmas, it’s so warming, especially after a trip to the park with Betty and Bo on a freezing cold day.


What You’ll Need: For the soup, serves 8 to 10

  • One large white onion, finely diced
  • 6 cloves of garlic, peeled and finely diced
  • 4 carrots, peeled and sliced
  • 2 leeks, well washed and cut into 0.5cms slices
  • 4 medium potatoes, peeled and diced
  • 1/2 celeriac, peeled and diced
  • 2 parsnips, peeled and diced
  • 100g of kale, well washed and removed from stalks
  • 4 sprigs of thyme, leaves removed
  • 3 sprigs of rosemary, leaves removed and finely chopped
  • 2 bay leaves
  • 2 litres of veg stock
  • 2 tablespoons of oil for frying
  • 1/2 teaspoon of freshly ground pepper
  • 1/2 teaspoon salt


  1. Add the oil to a large pot and heat over a low flame. Add in the onion, garlic and celeriac. Stir through and add the carrots. Cover with a lid and cook on a low heat until the onions become translucent, about 10mins.
  2. Add in the leeks, parsnips, potatoes and the herbs giving them a good stir. Then add the stock and simmer for another ten minutes.
  3. Stir the soup mix well before adding the kale. Return the lid and simmer for a further 10 to 15 minutes or until the potatoes have softened.
  4. Remove the bay leaves and using a hand blender blend until you have a smooth texture. Add some water if it’s too thick.
  5. Season with salt and pepper.

What you’ll need for the Cashew cream:

  • 1/2 cup of cashews soaked over night
  • one bulb of smoked garlic
  • unsweetened almond milk


  1. Preheat the oven to 160°. Cut the top off the bulb of garlic and place it on a tray in the oven.
  2. Place the soaked cashews in a high-powered blender and pulse. Slowly add the almond milk until you get a consistency like that of double cream.
  3. When the garlic has roasted, approx 20 mins, remove for the oven and allow to cool. Then, squeeze out the cloves. They should be very soft.
  4. Add one clove to the cashew mix still in the processor and pulse until smooth. Taste and continue to add to your liking. Depending on the garlic, two cloves is usually enough. You can you the rest of the cloves to make a garlic butter.

Prep Time: 40 mins    Cooking Time:40mins

Serve up the soup into your favourite soup bowl and pour three or four generous drops of the cashew cream on top. If you run a sharp knife around in a circle, cutting through the cream you’ll create a nice decoration for your soup. Top with some fresh parsley.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx

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