Name: Recipe for Normandy Vegetable Soup
Prep time: 15 minutes
Cook time: 10-15 minutes
Total time: 25-30 minutes
Yield: 6 (1 cup) servings
Ingredients: 1 onion, diced; 1 celery, diced; Water or vegetable broth for sautéing; 1 (16-oz.) bag frozen broccoli/cauliflower/carrot medley; 2 hot water; 2 Chicken-Style Seasoning; 1/2 salt; 1/2 garlic powder; 1/2 dried basil; 1/2 warm water; 1/2 raw cashews; 1 cornstarch or thickener of your choice; 1 lemon juice; 1 very warm water

Bowl of vegetable soup with lemon and celery garnishes

Soups and Stews

Rustic and Warming

This vegetable soup is fast and easy with a rich cashew cream that makes it ever so satisfying. It’s a delicious way to eat inflammation-fighting cruciferous vegetables! Using frozen veggies cuts the preparation time without losing the nutritional value.

Normandy Vegetable Soup

Recipe courtesy of

Heather Leno

Prep Instructions

Yield: 6 (1 cup) servings
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Total Time: 25-30 minutes

Recipe Ingredients

1 cup onion, diced
1 cup celery, diced
Water or vegetable broth for sautéing
1 (16-oz.) bag frozen broccoli/cauliflower/carrot medley
2 cups hot water
2 tablespoons Chicken-Style Seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 cup warm water
1/2 cup raw cashews
1 tablespoon cornstarch or thickener of your choice
1 teaspoon lemon juice
1 cup very warm water

Sauté onion and celery in small amount of broth or water.
After 2 minutes, add frozen vegetables (cut larger pieces down to bite-size), cover, and cook on medium-low while you gather the next group of ingredients.
Add 2 cups hot water and seasonings to the pot and bring to a boil. Cover until mixture is a bubbling simmer. Cook 5 minutes, just until vegetables are tender. Do not overcook!
While vegetables simmer, combine ½ cup warm water, raw cashews, cornstarch, and lemon juice in blender and blend until nuts are completely smooth. As soon as vegetables are tender, pour cashew cream into pot, rinse blender with last cup of very warm water, and add rinse to pot.
Cook just long enough to thicken the cream sauce, not long enough to “kill” the color in the vegetables.