Description
A nourishing and creamy vegan soup packed with fresh vegetables and wholesome ingredients, perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large sweet onion, diced
- 3 celery stalks, diced
- 6 garlic cloves, minced
- 1/2 teaspoon crushed red pepper (optional)
- 1 1/2 teaspoons kosher salt, divided
- Freshly cracked black pepper to taste
- 6 cups vegetable broth (or water)
- 3 cups shredded/shaved Brussels sprouts
- 1 medium head of cauliflower, cut into small florets
- 1 cup raw cashews, soaked in boiling water for 1 hour
- 3 large handfuls baby spinach
- 1/4 cup mint leaves, roughly chopped
- 1/4 cup basil leaves, roughly chopped
- 1/2 cup parsley leaves, roughly chopped
- 3 tablespoons freshly squeezed lemon juice
- 1 cup ‚lite‘ canned coconut milk (optional)
- Cucumber ribbons for garnish
- Black sesame seeds for garnish
- Vegan yogurt or coconut milk for garnish
- Toasted pine nuts for garnish
Instructions
- Heat a Dutch oven over medium-low heat; add olive oil and sauté onion and celery with salt and pepper until softened, about 8 minutes.
- Add minced garlic and cook for an additional 2 minutes.
- Pour in vegetable broth and bring to a boil, then simmer for about 10 minutes.
- Add Brussels sprouts, cauliflower, and soaked cashews; simmer until tender, about 10 minutes.
- Blend soup with spinach, mint, basil, parsley, remaining salt, pepper, lemon juice, and coconut milk until smooth.
- Garnish and serve the soup hot with desired toppings.
Notes
Store leftovers in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan soup, green goddess, healthy, plant-based, creamy soup
