Yogurt adds a boost of protein and makes the soup creamy without heavy cream.
For a vegan version, swap the Greek yogurt for a dairy-free unsweetened yogurt.
You can swap the cashew milk to coconut cream. I use cashew milk that is just cashews and water!
Cannellini beans make this soup a more filling meal, adding fiber and plant protein.
Best enjoyed fresh, but leftovers keep for 3–4 days in the fridge or up to 3 months in the freezer.