Green Goddess Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 large sweet onion, diced
- 3 celery stalks, diced
- 6 garlic cloves, minced
- 1/2 teaspoon crushed red pepper (to taste, optional)
- 1 1/2 teaspoons kosher salt
- Freshly cracked black pepper to taste
- 6 cups vegetable broth (or water)
- 3 cups of shredded/shaved Brussels sprouts
- 1 medium head of cauliflower (about 2 pounds), cut into small florets
- 1 cup raw cashews, soaked in boiling water for 1 hour
- 3 large handfuls of baby spinach (add more if you’d like)
- 1/4 cup mint leaves, roughly chopped + more for garnish
- 1/4 cup basil leaves, roughly chopped + more for garnish
- 1/2 cup parsley leaves, roughly chopped + more for garnish
- 3 tablespoons freshly squeezed lemon juice
- 1 cup canned coconut milk, lite or regular (optional, for extra creaminess)
Garnishes
- Cucumber ribbons
- Black sesame seeds
- Vegan yogurt or coconut milk
- Toasted pine nuts
Preparation
Heat a Dutch oven or large soup pot over medium heat and add olive oil. Once simmering, add onions, celery and season with 1/2 teaspoon of the salt and black pepper to taste. Cook until vegetables are starting to soften and turn lightly golden, about 8 minutes. Add the garlic and cook for 2 minutes, stirring frequently.
Add vegetable broth or water and bring to a boil. Once boiling, reduce the heat and simmer the broth for 10 minutes. Add the Brussels sprouts, cauliflower, and cashews and bring to a vigorous simmer or gentle boil for 10 minutes, or until the vegetables are tender.
Transfer the soup to a high-powered blender, add the spinach, mint, basil, parsley, the remaining 1 teaspoon kosher salt, black pepper to taste, lemon juice, and coconut milk if using. Depending on the size of your blender, you may need to do this in batches. Remove the blender cap to prevent trapping steam and cover the hole with a dish towel. Blend the soup until it is completely smooth.
If the soup is too thick, add more broth or water as needed. Season with salt and pepper. Garnish and enjoy.
