Serves 5
45 min
Nourishing Green Soup
Recipe GLPRa98cc5448c0359
A vibrant, creamy green soup made with cashew cream, fresh vegetables, and a touch of apple for natural sweetness. This dairy-free, Whole30-compliant soup features broccoli, zucchini, spinach, and aromatic ginger, blended until silky smooth and finished with a dollop of cashew cream.
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Ingredients
½ cup raw cashews, soaked in 1 cup boiling water for at least 15 minutes
3 tablespoons extra virgin olive oil, divided
1 tablespoon fresh lemon juice
4 garlic cloves, divided (1 clove minced and 3 cloves roughly chopped)
1 teaspoon Diamond Crystal kosher salt, divided
Freshly ground black pepper to taste
1 large yellow onion, chopped
1 tablespoon fresh ginger, minced
1 medium head of broccoli, chopped (or 10 ounces frozen broccoli)
2 small zucchini, roughly chopped
4 green onions (scallions), roughly chopped
½ cup peeled and diced sweet apple (Fuji, Honeycrisp, or similar)
4 cups chicken broth, bone broth, or vegetable broth
5 cups fresh baby spinach, lightly packed
¼ cup water for cashew cream
Directions
Prepare the cashew cream: Drain the soaked cashews and place them in a high-speed blender along with ¼ cup water, 1 tablespoon olive oil, lemon juice, the minced garlic clove, and ½ teaspoon kosher salt. Blend until the mixture is completely smooth and creamy. Taste and adjust seasoning with additional salt or lemon juice as desired. Transfer to a bowl and set aside.
Heat 2 tablespoons olive oil in a large saucepan over medium heat until shimmering.
Add the chopped onion and ½ teaspoon kosher salt. Cook, stirring frequently, for 8 to 10 minutes until the onion becomes soft and translucent.
Stir in the chopped garlic and minced ginger. Cook, stirring constantly, for about 30 seconds until fragrant.
Add the broccoli, zucchini, green onions, and diced apple to the pan. Pour in the broth and stir in the remaining ½ teaspoon kosher salt.
Bring the mixture to a boil over high heat, then reduce the heat to maintain a gentle simmer for 4 to 8 minutes, until all vegetables are tender and easily pierced with a fork.
Remove the pan from heat and stir in the fresh baby spinach until wilted but still bright green, about 1 to 2 minutes.
Working in batches, carefully transfer the soup to a high-speed blender, filling no more than two-thirds full. Remove the center cap from the blender lid and cover the opening with a clean kitchen towel to prevent splashing. Blend each batch on high until completely smooth and creamy. Return blended soup to the pot.
Taste the soup and adjust seasoning with additional kosher salt and freshly ground black pepper as needed.
Ladle the soup into serving bowls and top each portion with a generous dollop of cashew cream. Serve immediately while hot.
