A Very Green Soup
- Cook Time: 1 hr
- Total Time: 0 hours
- Yield: 8–10 1x
Ingredients
Units
Scale
- 2 onions
- 3 carrots
- 3 celery stalks
- 2 tbsp garlic
- 2 tbsp grated ginger
- 2 heads of broccoli
- 8 cups broth (8-10)
- 2 tsp dried basil
- 1 cup cashews
- 2 cups cooked green lentils
- 2 cups spinach (frozen spinach works great here)
- salt & pepper
Instructions
- Boil water. Soak cashews in one cup of water off the boil, and let sit for 1+ hour.
- Cook the green lentils in broth or water.
- Heat a large pot or dutch oven over medium heat. Add olive or coconut oil. Sautée the onion, carrot, and celery until slightly softened, 10-20 minutes.
- Add garlic and ginger, and cook while stirring for another 1-2 minutes.
- Add broccoli to the rest of the veg. Add 8 cups water, basil and salt to the pot and stir. Bring to a boil over high heat then cover and reduce heat to a low simmer. Simmer for about 20+ minutes until broccoli is tender.
- Meanwhile, in a blender, make the cashew cream. Blend the cashews and the soaking water. (If you adjust the serving size, just keep the cashew to water ratio 1:1.)
- Add lentils to the cream to help break them down. If you have space in your blender, add the spinach as well.
- Use an immersion blender on the soup base, then add the cashew cream, lentils, and spinach to the soup. Blend more until puréed. Season to taste with salt, pepper, and a splash of vinegar.
Notes
This is a super healthy recipe that is very adaptable. When seasoned well, it is SUPER tasty. Also, when I’ve made it, I add enough water to make it stretch to 10 servings (~ 200 cal/serving).
Add any other veg that sounds good. Leeks, fennel, green beans, zucchini, etc. Also add whatever herbs you like!