Vegan with a cream base of cashew cream. Use whatever veggies you have on hand, any substitutions should equal about 8 cups. Recipe can be easily reduced by half. Adjust seasonings by taste.
After soaking cashews, drain and blend with 1 cup broth until smooth.
Heat oil in dutch oven or soup pan. Add onion, cook until soft (about 7 minutes. Add garlic and cajun seasoning. Cook for 30 seconds
Add the remaining vegetables, tomatoes, 3 cups broth, cashew cream, bay leaves, salt, pepper, cayenne. Bring to a boil then return to a bubbly simmer for 20 minutes. Remove bay leaves. Blend 1/4-1/3 of the soup in a high speed blender until creamy, return to soup pan. Add beans and spinach or kale. Cook until heated through and spinach is wilted.