Description
This is my go-to Sunday soup that keeps me feeling healthy for the week ahead.
Ingredients
Units
Scale
- 1 tablespoon extra-virgin olive oil or coconut oil
- 1/2 onion, chopped
- 3 cloves garlic, sliced
- 6 asparagus spears, trimmed and cut into 2” pieces
- 2 cups broccoli (fresh or frozen), cut into bite-sized pieces
- 1” piece ginger, peeled and sliced
- 4 cups fresh spinach (or 1/2 – 1 cup frozen spinach)
- 1 cup cashews, soaked in water overnight or for at least 4 hours
- 1/2 cup whatever soft fresh herbs you have – parsley, cilantro, basil, mint, dill, chives — I love a mix
- 1/2 tablespoon coconut oil
- Zest and juice of 1 lemon or lime
- Kosher salt and freshly ground black pepper
- 4 cups low-sodium chicken or veggie broth
Instructions
- Before getting started, make sure your cashews have been soaking for at least 4 hours.
- In a large pot or dutch oven, warm the oil over medium heat, then sauté the onion and garlic for a few minutes until it starts to soften. Add asparagus, broccoli, ginger, spinach, and cashews, cover and cook gently over medium-low until vegetables are cooked through.
- Transfer everything to a blender or food processor, add the coconut oil, lemon zest and juice, salt & pepper, and broth. Pulse into a chunky purée. At this point, you can add more broth if you want it to be thinner, but I like mine on the thicker side.
- Serve topped with chopped nuts, seeds, nutritional yeast, chopped avocado, everything spice, more fresh herbs, whatever looks yummy!
*This is delicious in the fridge for up to a week, or freezes well for up to 2 months.