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Winter Green Soup

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Cooking Method:
Courses: , ,
Servings: 4
Ingredients
  • 2 tbsp olive oil
  • 1 onion (diced)
  • 1 large leek (trimmed, halved, white parts thinly sliced)
  • 1/2 tsp salt
  • 1 tsp thyme
  • 12 oz brussels sprouts (quartered)
  • 12 oz broccoli (1 large; use stems and florets)
  • 24 oz cauliflower florets (one large cauliflower)
  • 6 cup vegetable stock
  • 1 bunch parsley (chopped)
  • 1 1/3 cup raw cashews
  • salt and pepper (to taste)
  • microgreens (to garnish; optional)
  • sour cream (to garnish; optional)
  • green onion (to garnish; optional)
Instructions
  1. 1
    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.
  2. 2
    Add remaining vegetables and cook for about a minute. Pour in vegetable stock, bring to a boil, then lower heat and cover pot.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Serve with dollop of sour cream, microgreens, and/or sliced green onion.