Slow Cooker Cajun Vegetable Soup

Slow Cooker Cajun Vegetable Soup

This recipe is bursting with flavour and is a great change to traditional soups. It’s a wonderful recipe to add to your meal prep efforts so you have easy grab and go solutions when the week gets busy.


  • ¾ cup raw cashews, soaked in water

  • 6 cups vegetable broth

  • 4 cloves garlic, minced

  • 1 yellow onion, diced

  • 3 carrots, finely chopped

  • 1 red bell pepper, diced

  • 1 ½ cups sweet potato, peeled and diced small

  • 2 celery stalks, diced

  • 1 can diced tomatoes, with juices

  • 1 tbsp. Cajun spice

  • salt & pepper to taste

  • 1-2 cups baby spinach

  • 1 can chickpeas, drained and rinsed


  • Soak cashews in water overnight or for at least 3 hours.

  • In a blender combine the soaked and drained cashews with 1 cup of vegetable broth and blend until smooth.

  • In the slow cooker put the carrots, peppers, sweet potato, celery, diced tomato, remaining 5 cups of vegetable broth, cashew cream, and cajun spice.

  • Set slow cooker on for 4 hours.

  • During the last 30 minutes add the spinach, chickpeas and season with salt and pepper.

  • Enjoy immediately or freeze in 2 cup containers for lunch all week.

Recipe created for well&tight by Holistic Nutritionist Allison Madigan