Description
A creamy, vibrant green soup featuring fresh vegetables, herbs, and cashews for a smooth texture, perfect for a healthy vegan meal.
Ingredients
- 2 tbsp olive oil
- 1 white onion, chopped
- 3 cloves garlic, minced
- 1 medium zucchini, chopped
- 2 cups Yukon Gold potatoes, quartered
- 1 cup raw cashews
- 32 oz vegetable broth (about 4 cups)
- 1 cup fresh parsley, chopped
- 1 tsp turmeric powder
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 5 oz fresh spinach
- Juice of 1 lemon (about 2-3 tbsp)
- Optional garnishes: fresh herbs, a swirl of plant-based cream, nutritional yeast
Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped white onion and minced garlic. Sauté until they begin to lightly brown and become fragrant, about 5-7 minutes.
- Add the chopped zucchini to the pot and continue to sauté for another few minutes until slightly softened.
- Stir in the quartered potatoes, raw cashews, vegetable broth, chopped parsley, turmeric, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to a low simmer and cook for about 10-15 minutes, or until the potatoes are very tender.
- Remove the pot from the heat. Add the fresh spinach and stir until it completely wilts into the hot soup. Squeeze in the fresh lemon juice.
- Using an immersion blender, blend the soup directly in the pot until it is smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender and process until smooth.
- Taste and adjust seasonings as needed. Serve hot, garnished with your favorite fresh herbs or a dollop of plant-based cream.
Notes
- This soup is naturally vegan and can be stored in the refrigerator for up to 4 days.
- For a nut-free version, substitute cashews with sunflower seeds.
- Optional garnishes include fresh herbs, a swirl of plant-based cream, or nutritional yeast for added flavor.