Nourishing Green Soup
- Yield 5 servings
- Prep 20 minutes
- Cook 25 minutes
- Total 45 minutes
Nourishing Green Soup sits in the Soups section of Regbie. The card serves 5 servings. Plan on 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 5 servings
- ½ cup raw cashews,, soaked in 1 cup boiling water for at least 15 minutes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1 small garlic clove
- ½ teaspoon Diamond Crystal kosher salt
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- Diamond crystal kosher salt
- 3 garlic cloves,, roughly chopped
- 1 tablespoon chopped fresh ginger
- 1 medium head of broccoli, or 10 ounces of frozen broccoli
- 2 small zucchini,, roughly chopped
- 4 green onions,, roughly chopped
- ½ cup peeled and diced apple, Fuji, Honeycrip, or a reliable sweet and crisp apple will work
- 4 cups chicken broth,, bone broth, or vegetable broth (vegan)
- 5 cups baby spinach,, lightly packed
- Freshly ground black pepper
Method
Let’s make the cashew cream first! Tip off the soaked cashews and toss them in a high speed blender with ¼ cup water, extra virgin olive oil, lemon juice, garlic, and ½ teaspoon of Diamond Crystal kosher salt. (You can also dump the ingredients in a blender cup and use a immersion blender.)
Blitz until smooth. Check the seasoning and adjust the seasoning with more salt or lemon juice if needed. Keep nearby.
Now, make the soup! Turn on the sauté function on the Instant Pot. Once it’s hot, swirl in the olive oil.
Turn in the onion and ½ teaspoon of kosher salt. Leave for 2 to 3 minutes, stirring frequently, until the onion is slightly softened. Turn off the sauté function.
Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
Tip in the broccoli, zucchini, scallions, and apple to the Instant Pot. Stir well.
Tip in the broth and add another ½ teaspoon of Diamond Crystal kosher salt.
Lid the Instant Pot and cook for 1 minute under high pressure.
Then, turn off the Instant Pot and release the pressure manually.
Open the Instant Pot and add the baby spinach. Whisk until the spinach is wilted but still bright green.
Puree the soup in batches using a high-speed blender. Make sure to fill it no more than ⅔ full, remove the center of the lid, and cover the top with a towel! (Alternatively, you can blend the soup with an immersion blender but it won't turn out as smooth and the baby spinach can get caught in the blades).
Taste for seasoning and add salt and pepper to taste. Tip the soup into bowls. Top with a dollop of cashew cream and serve!
Warm a large saucepan over a medium burner and swirl in the olive oil when the pot is hot.
Turn in the onion and ½ teaspoon Diamond Crystal kosher salt. Leave stirring frequently, until softened and translucent, about 8 to 10 minutes.
Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
Tip in the broccoli, zucchini, scallions, and apple to the pot. Tip in the broth and add ½ teaspoon Diamond Crystal kosher salt.
Raise to a boil over a hot burner and then decrease the heat to maintain a gently bubble until the vegetables are fork tender, anywhere from 4 minutes to 8 minutes.
Lift the pot from the heat and mix in the baby spinach until they're wilted but still bright green.
Puree the soup in batches using a high-speed blender. Make sure to fill it no more than ⅔ full, remove the center of the lid, and cover the top with a towel! (Alternatively, you can blend the soup with an immersion blender but it won't turn out as smooth and the baby spinach can get caught in the blades).
Taste for seasoning and add salt and pepper to taste. Tip the soup into bowls and top with a dollop of cashew cream.
Kitchen notes
- Tips and tricks for perfect green soup Meaty Boost: Increase the heartiness by adding leftover Kalua Pork or any other cooked protein you have on hand.
- Whisk it into the soup after blending for a more filling upgrade.
- Legume Boost: You can add canned and drained chickpeas, lentils, or white beans to also bulk it up.
