This soup is perfect for a rainy, spring day! It has a deliciously creamy base made with cashews, miso, nutritional yeast, vegetable broth, and sautéed mushrooms. The soup has a rich, umami flavor, thanks to the miso, mushrooms, and balsamic vinegar.

Full of interesting textures, an abundance of nutrients, and only a handful of ingredients that require minimal prep, it’s the perfect weeknight meal! Serve with some crusty bread and a spoonful of sauerkraut.

Get the Recipe: Creamy Vegan Mushroom Stew with Farro & Kale