This green soup is a quick and easy and, yes, tasty manner in which to not-so-sneakily inject some broccoli, peas, spinach, and other green vegetables into your weekday routine.
This green soup recipe calls for all manner of good-for-you things, including peas and broccoli and spinach, but doesn’t taste like doing penance. And all the better if you’re the sort of home cook who can’t help but toss in a little of this and some of that. Dump in twice as many peas! Reduce the spinach to a single handful! There’s no need to get hung up on the precise weight of your peas or whether your broccoli is 12 ounces or 16 ounces. Rely on this recipe as a blueprint for a dumping ground—albeit a lovely tasting one—for anything green languishing in your fridge. (We’ve been making a version that includes leeks and zucchini in addition to what’s suggested below and wowsa!) As for that lovely swirl you see commingling with the liquid greens, it’s actually a surprisingly satisfying cashew cream—don’t knock it until you try it. Although if you’re just not into that sorta thing, and you’re not beholden to anyone who adheres to dairy-free or vegan tenets, go ahead and substitute a swirl of actual heavy cream.–Renee Schettler Rossi
Green Soup Recipe
- Quick Glance
- 45 M
- 2 H, 30 M
- Serves 4 to 6
- For the cashew cream
- 5 ounces (142 g) raw cashews
- 1 1/4 cups (296 ml) cold water
- 1 clove garlic
- Finely grated zest of 1 lemon (1/2 to 1 teaspoon)
- For the green soup
- 1 tablespoon (15 ml) olive oil
- 1 onion, chopped (1 to 1 1/2 cups or about 200 g)
- 1 head broccoli, chopped (about 3 cups or 10 ounces or 283 g)
- 3 handfuls (1 to 1 1/2 cups or 100 to 150 g) fresh or frozen peas
- 3 1/2 cups (828 ml) Homemade Chicken Stock or Vegetable Broth
- 6 to 12 ounces (170 to 340 g) baby spinach
- A small handful fresh parsley leaves, chopped (optional)
- 1 green chile pepper, chopped (optional)
- Salt and freshly ground black pepper
- Make the cashew cream
- 1. A few hours before making the green soup, toss the cashews in a bowl, pour enough very hot water over them to cover, and let soak for at least 2 hours.
- 2. When the cashews are tender, drain them and toss them in a food processor or blender along with the cold water, garlic, and lemon zest. Process until completely smooth and creamy.
- Make the green soup
- 3. Heat the oil in a large saucepan over medium heat, add the onion, and cook until translucent, about 5 minutes. Add the broccoli and peas to the pan and cook until they’re bright green, about 5 minutes. Then add the stock to the pan. (The vegetables should be just barely covered with liquid. If necessary, add a little extra water to the pan.) Bring to a boil and then gently simmer until the vegetables are tender, anywhere from 4 minutes to 8 minutes. (If using frozen peas, your timing will be closer to 8 minutes.) Don’t overcook the vegetables or they’ll turn an icky shade of dull green.
- 4. Remove the pan from the heat and add the spinach, a handful at a time, and let it wilt into the soup. Let it cool for 10 minutes and then transfer to a blender or Vitamix along with half the cashew cream and process until smooth.
- For serving
- 5. Pour or ladle the soup into bowls and add a swirl of the remaining cashew cream atop each bowl. If desired, sprinkle with parsley and chile.
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Green Soup Recipe © 2016 Amelia Freer. Photo © 2016 Susan Bell. All rights reserved.
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