Ravioli Soup (Vegan)
Pasta
Soups
Ingredients:
- 35 g (1/4 cup) raw cashews
- 60 ml (1/4 cup) water, for the cashew cream
- 30 ml (2 tbsp) olive oil
- 150 g (1 medium) yellow onion, diced
- 130 g (2 medium) carrots, diced
- 80 g (2 stalks) celery, diced
- 12 g (4 cloves) garlic, minced
- 32 g (2 tbsp) tomato paste
- 1 g (1 tsp) dried oregano
- 0.5 g (1/4 tsp) red pepper flakes
- 795 g (28 oz) crushed tomatoes
- 960 ml (4 cups) vegetable broth
- 6 g (1 tsp) fine sea salt
- 1 g (1/2 tsp) black pepper
- 340 g (12 oz) vegan ravioli, fresh or refrigerated
- 120 g (4 cups) baby spinach
- 12 g (1/2 cup) fresh basil, torn
- 45 ml (3 tbsp) fresh lemon juice
- 20 g (4 tbsp) vegan parmesan, for serving
Equipments:
Features:
Meal Prep Friendly
Refined Sugar-Free
Nutrition:
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Soak the cashews: Cover 35 g (1/4 cup) raw cashews with hot water and soak for 15 to 30 minutes, then drain.
Make the cashew cream: Blend the drained cashews with 60 ml (1/4 cup) fresh water until completely smooth, about 1 to 2 minutes. Set aside.
Chop the vegetables: Dice the onion, carrots, and celery into small, even pieces so they soften at the same rate, and mince the garlic.
Salt: Vegetable broth, vegan parmesan, and ravioli all contain salt, so start with 3 g (1/2 tsp) and add more at the end. Going too low makes the tomato broth taste flat, so season to taste before serving.
Sugar: This recipe has no added sugar. If your crushed tomatoes taste very acidic, a small pinch of sugar or a grated carrot cooked into the base will round it out.
Oil: The olive oil helps the vegetables soften and carries the flavor of the garlic and tomato paste. To skip it, sauté the vegetables in 60 ml (1/4 cup) of vegetable broth instead, adding more as needed so they do not stick.
Instructions:
- Sauté the aromatics: Heat 30 ml (2 tbsp) olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook, stirring often, for 8 minutes until softened and the onion is translucent.
- Bloom the garlic and tomato paste: Stir in the garlic, 32 g (2 tbsp) tomato paste, 1 g (1 tsp) oregano, and 0.5 g (1/4 tsp) red pepper flakes. Cook for 2 minutes until the paste darkens slightly and smells sweet and toasty.
- Build the broth: Pour in the 795 g (28 oz) crushed tomatoes and 960 ml (4 cups) vegetable broth. Add 6 g (1 tsp) salt and 1 g (1/2 tsp) black pepper. Bring to a boil, then reduce to a gentle simmer for 15 minutes.
- Add the cashew cream: Lower the heat and stir in the cashew cream until the broth turns a creamy blush pink. Keep it at a gentle simmer so the cream does not separate.
- Cook the ravioli: Add the 340 g (12 oz) vegan ravioli and cook according to the package directions, usually 5 minutes, until they float and are tender. Do not over-boil or the ravioli may split.
- Wilt the greens and brighten: Turn off the heat. Stir in the spinach and basil until the spinach wilts, then add the 45 ml (3 tbsp) lemon juice. Taste and adjust the salt and pepper.
- Serve: Ladle into bowls and top each with 5 g (1 tbsp) vegan parmesan, extra basil, and a drizzle of olive oil.
Common Mistakes: Over-boiling the ravioli, which can make them split and turn mushy. Adding the cashew cream over a hard boil, which can make it separate. Skipping the tomato paste bloom, which gives the broth its deep, savory base.
Notes: Check the ravioli label, since many fresh pastas contain egg or dairy. Look for ones labeled vegan, such as spinach-cashew or mushroom.
Storage: Store the soup base in an airtight container in the refrigerator for up to 4 days. Add the ravioli and spinach just before serving so they do not turn soggy. Reheat gently on the stove over low heat.
Tips: A high-speed blender gives the silkiest cashew cream. If yours is not high-speed, soak the cashews longer. For a lighter soup, use 80 ml (1/3 cup) of the cashew cream. Frozen vegan ravioli also works, so add 2 to 3 extra minutes.
Swaps: Full-fat coconut milk can replace the cashew cream. Add diced zucchini or sliced mushrooms with the carrots and celery for extra vegetables. Fresh parsley can replace the basil.
Crushed tomatoes and tomato paste form the base of the broth, with the paste adding concentrated, savory depth. Cashew cream makes the broth silky and rich without dairy and will not curdle in the acidic tomatoes. Onion, carrots, and celery build a sweet, aromatic foundation. Garlic, oregano, and red pepper flakes add classic Italian flavor and a little warmth. Vegan ravioli makes the soup hearty and filling. Spinach and basil add color, freshness, and nutrients. Lemon juice brightens the whole pot at the end. Vegan parmesan adds a salty, savory finish.
Ravioli Soup (Vegan)
Ingredients:
- 35 g (1/4 cup) raw cashews
- 60 ml (1/4 cup) water, for the cashew cream
- 30 ml (2 tbsp) olive oil
- 150 g (1 medium) yellow onion, diced
- 130 g (2 medium) carrots, diced
- 80 g (2 stalks) celery, diced
- 12 g (4 cloves) garlic, minced
- 32 g (2 tbsp) tomato paste
- 1 g (1 tsp) dried oregano
- 0.5 g (1/4 tsp) red pepper flakes
- 795 g (28 oz) crushed tomatoes
- 960 ml (4 cups) vegetable broth
- 6 g (1 tsp) fine sea salt
- 1 g (1/2 tsp) black pepper
- 340 g (12 oz) vegan ravioli, fresh or refrigerated
- 120 g (4 cups) baby spinach
- 12 g (1/2 cup) fresh basil, torn
- 45 ml (3 tbsp) fresh lemon juice
- 20 g (4 tbsp) vegan parmesan, for serving
Equipments:
Features:
Why These Ingredients:
Crushed tomatoes and tomato paste form the base of the broth, with the paste adding concentrated, savory depth. Cashew cream makes the broth silky and rich without dairy and will not curdle in the acidic tomatoes. Onion, carrots, and celery build a sweet, aromatic foundation. Garlic, oregano, and red pepper flakes add classic Italian flavor and a little warmth. Vegan ravioli makes the soup hearty and filling. Spinach and basil add color, freshness, and nutrients. Lemon juice brightens the whole pot at the end. Vegan parmesan adds a salty, savory finish.
Prep:
Soak the cashews: Cover 35 g (1/4 cup) raw cashews with hot water and soak for 15 to 30 minutes, then drain.
Make the cashew cream: Blend the drained cashews with 60 ml (1/4 cup) fresh water until completely smooth, about 1 to 2 minutes. Set aside.
Chop the vegetables: Dice the onion, carrots, and celery into small, even pieces so they soften at the same rate, and mince the garlic.
Instructions:
- Sauté the aromatics: Heat 30 ml (2 tbsp) olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook, stirring often, for 8 minutes until softened and the onion is translucent.
- Bloom the garlic and tomato paste: Stir in the garlic, 32 g (2 tbsp) tomato paste, 1 g (1 tsp) oregano, and 0.5 g (1/4 tsp) red pepper flakes. Cook for 2 minutes until the paste darkens slightly and smells sweet and toasty.
- Build the broth: Pour in the 795 g (28 oz) crushed tomatoes and 960 ml (4 cups) vegetable broth. Add 6 g (1 tsp) salt and 1 g (1/2 tsp) black pepper. Bring to a boil, then reduce to a gentle simmer for 15 minutes.
- Add the cashew cream: Lower the heat and stir in the cashew cream until the broth turns a creamy blush pink. Keep it at a gentle simmer so the cream does not separate.
- Cook the ravioli: Add the 340 g (12 oz) vegan ravioli and cook according to the package directions, usually 5 minutes, until they float and are tender. Do not over-boil or the ravioli may split.
- Wilt the greens and brighten: Turn off the heat. Stir in the spinach and basil until the spinach wilts, then add the 45 ml (3 tbsp) lemon juice. Taste and adjust the salt and pepper.
- Serve: Ladle into bowls and top each with 5 g (1 tbsp) vegan parmesan, extra basil, and a drizzle of olive oil.
