Photo by Oliver Barth
Too cold to have a salad? Here’s your answer in a cup of cozy soup. You can use any variety of baby greens — spinach, watercress, baby beet greens, etc. Just be sure not to include lettuces, which don’t heat well.
Yield: 6 cups.
Ingredients
- 4 cups miso broth
- 1⁄2 cup raw cashews
- 1 tablespoon olive oil
- 2 medium leeks, white and light-green parts only, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon minced fresh thyme
- 1⁄2 pound broccoli, stems 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
- 1⁄4 teaspoon sea salt
- 1⁄2 teaspoon ground black pepper
- Fresh chives for serving (optional)
- Thinly sliced radishes for serving (optional)
Instructions
- In a blender, combine the broth and cashews, and process until the mixture is smooth. Set aside.
- Warm the oil in a large, heavy-bottomed pot over medium heat. Once hot, add the leeks, and sauté for 3 to 4 minutes, stirring occasionally to soften. Mix in the garlic, and continue cooking for one additional minute.
- Add the blended cashew-miso broth, thyme, broccoli, and peas, and bring to a simmer over medium-high heat. Partially cover, leaving the lid slightly ajar, and reduce the heat to medium-low. Cook the mixture for 5 minutes, or until the broccoli is bright-green and tender. Uncover and add the baby greens and parsley. Stirring constantly, cook for no more than a minute longer, just long enough to wilt the greens.
- Remove the pot from the heat and transfer the mixture to the blender. Add the lemon juice, sea salt, and ground black pepper. Blend until very smooth — this may take a moment. Taste for seasoning and adjust if needed.
- Ladle into soup bowls and garnish with fresh chives and radish slices, if desired.
For more information on getting 10 servings of produce per day:
Reprinted with permission from Superfood Soups© 2016 by Julie Morris, Sterling Publishing Co., Inc.
