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.
• 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)
1. In blender, combine broth, miso paste and cashews, and process until smooth. Set aside.
2. 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.
3. 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.
4. Remove soup from heat and transfer mixture to blender. Add lemon juice, and blend until smooth. Season with salt and pepper, to taste.
5. Ladle into soup bowls and garnish with fresh chives and radish slices, if desired.
For more healthful soup recipes, see: Superfood Soups.