Green Soup with Cashew Cream Swirl
Recipe by Ivy Manning | Photo by Erin Kunkel
If you’re looking to eat clean in the new year, start with this mean, green soup. It’s super simple, featuring only five fresh ingredients, but packed with color-pop antioxidants. The secret is the white beans—they add 20 grams of plant protein and make the soup deliciously creamy. A swirl of easy-to-make cashew “cream” adds a touch of luxury.
INGREDIENTS
½ cup (2½ oz/75 g) chopped cashews, roasted, unsalted
½ cup (4 fl oz/125 ml) boiling water
1 tablespoon extra-virgin olive oil
1 large leek, chopped
8 cups (about 1½ lb/750 g) chopped broccoli florets
3 cups (24 fl oz/750 ml) chicken or vegetable stock, reduced sodium
1 can (15 oz/470 g) white beans, no salt added, rinsed and drained
1 cup (1 oz/30 g) loosely packed baby spinach
Salt and freshly ground pepper
INSTRUCTIONS
In the bowl of a blender, combine the cashews and boiling water, but don’t blend yet. Set aside to let the cashews soak and soften.
In a saucepan over medium heat, warm the olive oil. Add the leek and sauté until tender, about 4 minutes. Add the broccoli and sauté until bright green, 4 minutes. Add 1 cup (8 fl oz/250 ml) hot water, the stock, and the beans. Bring to a simmer, reduce the heat to maintain, and cover and cook, stirring occasionally, until the vegetables are fall-apart tender, 15 minutes.
Remove the pan from the heat and add the spinach, ½ teaspoon of salt, and ¼ teaspoon pepper. Using an immersion blender, blend the soup in the pot until smooth. (Alternatively, you can let the soup cool slightly, then transfer it to a blender or food processor, working in batches if necessary.) Return the pan to low heat and keep warm.
Blend the cashews until smooth, 1 minute. Ladle the soup into bowls, swirl the cashew cream on top, and serve warm.
Makes 4 servings
Nutrition Facts (per serving)
Calories 353
Protein 20 g
Total fat 13 g
Saturated fat 2 g
Carbs 45 g
Fiber 11 g
Total sugars 6 g
Added sugars 0 g
Sodium 610 mg
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