Nourishing Greens Soup

The perfect mid-week meal to fuel your mind and body with wholesome nourishment. This creamy and flavourful one-pot soup is so simple to prepare. Enjoy this delicious and nutritious meal with a sprinkling of your favourite nuts and seeds, cashew cream and a drizzle of olive oil.

This is a freezer-friendly recipe that you can prepare ahead for days when you want to enjoy a wholesome meal without any effort. Feel free to get creative and add some additional spices or your favourite leafy green vegetables to this life-affirming soup.

Nourishing Greens Soup

Ingredients

SOUP

• 2 bunches Swiss chard (we used green and purple stemmed varieties), leaves and stems roughly chopped (~10-12 cups)

• 1 leek (greens removed), sliced

• 1 brown onion, diced

• 1 handful of baby spinach leaves

• 2 large Russet potatoes, peeled and cubed

• 1.5 litres vegetable broth (option to use all water or half water/half broth)

• 1 bunch Italian flat-leaf parsley, stems removed

• 5 cloves garlic, minced

• 1/2 lemon, juiced

• Olive oil

• 1/2 - 1 teaspoon (tsp) cumin

• 1/2 tsp turmeric

• Salt + Pepper

CASHEW CREAM

• 3/4 cup raw cashews, soaked overnight or in boiling water for 10 minutes

• 2 Tbs lemon juice

• 1/3 - 1/2 cup water

• 1 garlic clove, minced (option to substitute with garlic powder)

• 2 Tbs olive oil

• Healthy pinch of salt (whatever this looks like for you)

OPTIONAL SERVING SUGGESTIONS

• Olive oil

• Sunflower seeds or toasted pine nuts

• Cashew cream

• Sliced bread

Instructions

1. Heat olive oil in a dutch oven over medium-high heat.

2. Add leek and onion cook, stirring frequently, until soft, fragrant and translucent (~ 8-10 minutes).

3. Add chopped leafy greens and minced garlic and sauté until leaves begin to soften (~5 minutes).

4. Add parsley, spices, salt and pepper stirring for 1-2 minutes, until fragrant.

5. Add potatoes and broth, and bring to a boil, reduce heat and gently simmer, uncovered, for about 12-18 minutes (taste and adjust the flavours as you go).

6. While the soup is cooking, prepare the cashew cream but adding all ingredients to a food processor or high-speed blender.

7. Remove soup from heat and stir in lemon juice.

8. OPTIONAL: if you prefer a stew you can simply serve your soup as is.

9. Otherwise, allow soup to cool slightly then blend in batches in a blender, or you could blend your soup with a handheld blender directly in the dutch oven (we are yet to try the latter).

10. We suggest topping your soup with your favourite toasted nuts and seeds, a generous drizzle of cashew cream, and a splash of olive oil.

Leave a comment down below and share your experience!