Ingredients
Method
- Soak the raw cashews for the cream. Place them in a small heatproof bowl, cover with freshly boiled water, and set aside.
- Heat olive oil in a large soup pot over medium heat. Add the onions, carrots, celery, garlic, and salt. Sauté the vegetables, stirring occasionally, for 8 to 10 minutes until softened and beginning to caramelize.
- Stir in the tomato paste, poultry seasoning, oregano, salt, and optional chili flakes. Cook until the paste darkens slightly, about one to two minutes, to deepen the flavors.
- Add the broth, diced tomatoes, and chicken breasts. Return to a simmer and cook for 20-25 minutes, until the chicken is cooked through and the vegetables are tender. Reduce the heat to low. If using pre-cooked shredded chicken, simmer the vegetables and broth together and add the chicken in the following step.
- Once the chicken is cooked, carefully transfer it to a cutting board. Shred the meat with two forks or chop it into bite-sized pieces. Return the shredded chicken to the soup.
- Drain and rinse the soaked cashews. Place them in a high-speed blender with 1 1/2 cups of just-boiled water. Blend on high for one to two minutes until completely smooth and no cashew pieces remain. Stir the cashew cream and parsley into the soup. Return the soup to a simmer and cook for approximately five minutes to meld the flavors and allow it to thicken slightly.
- Turn off the heat. Add several large handfuls of baby spinach and stir until it wilts. Season with salt and pepper to taste.
- Serve and enjoy.
Nutrition
Notes
Ingredient Swap: I often use a can of full-fat coconut milk instead of the cashew cream when I'm in a hurry, it adds a lovely subtle sweetness that works well with the spices.
Storage Tip: This soup keeps beautifully in the fridge for up to 4 days, and I find the flavors get even better the next day as everything melds together.
Make-
Ahead Secret: You can blend the cashew cream a day in advance and store it in a jar in the fridge, it saves precious minutes when you're ready to cook.
Common Mistake: Don't rush sautéing the tomato paste with the spices.
Letting it cook for a full minute or two until it darkens is my secret for building a deep, rich flavor base.
Serving Suggestion: I love topping my bowl with an extra sprinkle of fresh parsley and a crack of black pepper, it makes the creamy soup feel fresh and vibrant.
Equipment Note: If you don't have a high-speed blender, a regular blender or even a food processor will work for the cashew cream, just blend it a bit longer until it's completely smooth.
Personal Touch: I sometimes stir in a handful of frozen peas along with the spinach for a pop of color and sweetness, my family always asks for it that way.