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Nourishing Greens Soup

Updated: Jul 10, 2023

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.

Nourishing Greens Soup with Cashew Cream and Sunflower Seeds

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 with Cashew Cream and Sunflower Seeds

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!


Nourishing Greens Soup with Cashew Cream and Sunflower Seeds

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2 Comments


Looks great! I will definitely give it a try. Thanks for sharing! 😊

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Giselle Benson
Giselle Benson
Jul 12, 2023
Replying to

Thanks Christopher!

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