Photo by LA Food Photography
This soup is the perfect compromise between a warm meal and fresh greens.
10 min COOK TIME
6 cups SERVINGS
- 4 cups vegetable broth
- 2 tablespoons miso paste
- 1/2 cup raw cashew pieces
- 1 tablespoon olive oil
- 2 medium leeks, white and light green parts only, thinly sliced (save dark greens for making stock for another soup)
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or leaves from 2 fresh sprigs)
- 1/2 pound broccoli, stem peeled and finely chopped, florets chopped small (about 4 cups)
- 1 cup fresh or frozen peas
- 6 ounces mixed dark baby greens, such as spinach, arugula and kale (about 6 cups, packed)
- 1/2 cup (packed) chopped parsley
- 2 tablespoons fresh lemon juice
- Sea salt and freshly ground pepper
- Fresh chives and thinly sliced radishes, for serving (optional)
- In blender, combine broth, miso paste and cashews, and process until smooth. Set aside.
- Warm oil in large, heavy-bottomed pot over medium heat. Add leeks and sauté 3 to 4 minutes, stirring occasionally, until softening. Mix in garlic and cook 1 minute more.
- Add blended cashew-miso broth, thyme, broccoli and peas, and bring to simmer over medium-high heat. Partially cover and reduce heat to medium-low. Cook 5 minutes, or until broccoli is bright green and tender. Uncover and add baby greens and parsley. Stirring constantly, cook just long enough to wilt greens.
- Remove soup from heat and transfer mixture to blender. Add lemon juice, and blend until smooth. Season with salt and pepper, to taste.
- Ladle into soup bowls and garnish with fresh chives and radish slices, if desired. For more healthful soup recipes, see: Superfood Soups.
Are you too cold to have a salad, but craving that fresh green taste? Here’s your answer. You can use any variety of baby greens in this soup — spinach, watercress, baby beet greens, etc. Just be sure not to include lettuces, which don’t heat well.