Creamy tomato, cream of broccoli, cream of mushroom, etc., you get the picture. There are endless varieties of cream-based soups. Unfortunately, these soups are highly acidic, often putting you over the halfway mark for your recommended daily amount of sodium in one can. And yet, people enjoy these canned soups on a regular basis. Did we mention the amount of processed ingredients, preservatives, and unhealthy fats and oils that are in these soups? Just wanted to clarify that in case there was still some confusion about these soups being healthy.

There’s nothing wrong with fats, provided you focus on the right ones. Cashews are excellent sources of healthy fats, including both monounsaturated and polyunsaturated varieties. Although they aren’t the best source of protein, they do contain a small amount per serving. One thing to be mindful of in regards to cashews, or any nut for that matter, is that you don’t want to eat them in excess. Nuts typically contain a lot of calories per serving, so it’s best to consume them sparingly. We only say that because we know how easy it is to just keep snacking on them without realizing how much you’re consuming.

The cashews create the creamy base for this raw soup, which is surprisingly filling. It has a refreshing aspect to it, which is not characteristic of creamy soups. The celery has a lot to do with that, being a hydrating produce item that’s excellent for your health. A blender is required, and you can blend the soup for about 3-5 minutes on high to naturally warm it up. That’s the raw vegan hack to add a little warmth to your soup!