Name: Winter Green Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 onion; 1 large leek; 1/2 tsp salt; 1 tsp thyme; 12 oz brussels sprouts; 12 oz broccoli; 24 oz cauliflower florets; 6 cup vegetable stock; 1 bunch parsley; 1 1/3 cup raw cashews; salt and pepper; microgreens; sour cream; green onion

Winter Green Soup

Author: ajhataway Cooking Method: Stovetop Courses: Main Dish, Soups, Vegetarian Recipe Keys: Dairy Free Gluten Free Vegan Vegetarian

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Prep Time 5 mins Cook Time 25 mins Total Time 30 mins Servings: 4

Instructions

Heat olive oil in stockpot over medium-high heat. Add onion and cook for 1-2 minutes. Add leeks, salt, and thyme and cook until leeks begin to soften, 3-5 minutes.
Add remaining vegetables and cook for about a minute. Pour in vegetable stock, bring to a boil, then lower heat and cover pot.
Cook until vegetables are tender, about 20 minutes, stirring occasionally. Remove from heat, toss in parsley and cashews and keep covered for a few minutes to soften cashews.
Use immersion blender to puree soup until smooth. Season with more salt and pepper to taste.

Could work in batches to blend in food processor or blender if needed.
Serve with dollop of sour cream, microgreens, and/or sliced green onion.

Winter Green Soup

Winter Green Soup

Ingredients

Instructions

Heat olive oil in stockpot over medium-high heat. Add onion and cook for 1-2 minutes. Add leeks, salt, and thyme and cook until leeks begin to soften, 3-5 minutes.

Add remaining vegetables and cook for about a minute. Pour in vegetable stock, bring to a boil, then lower heat and cover pot.

Cook until vegetables are tender, about 20 minutes, stirring occasionally. Remove from heat, toss in parsley and cashews and keep covered for a few minutes to soften cashews.

Use immersion blender to puree soup until smooth. Season with more salt and pepper to taste.

Serve with dollop of sour cream, microgreens, and/or sliced green onion.

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