Nourishing Green Soup

The Nourishing Green Soup is one of those dishes that I cherish, especially when the weather turns a bit chilly and I crave something warm and soothing. There’s something incredibly comforting about a bowl of vibrant green soup, filled to the brim with healthy veggies and warmed by the flavors of fresh herbs and spices. I remember the first time I made this soup; I was experimenting with some leftover ingredients I had in my refrigerator. The result was astonishingly delicious! It has become a staple in my home and a go-to recipe for gatherings and cozy evenings in. The blend of ingredients not only nourishes the body but also warms the soul.

What I love most about the Nourishing Green Soup is its adaptability. You can play around with the veggies based on what you have on hand or what’s in season. Plus, it’s a fantastic way to incorporate a variety of greens into your diet without feeling like you’re munching on a salad. The creamy cashew cream topping adds an extra layer of richness that you wouldn’t want to skip. Anytime my friends or family come over, I whip up a batch, and it never fails to impress. Whether you’re hosting a dinner party or just enjoying a quiet night at home, this soup is perfect for every occasion.

So, grab your blender, and let’s get cooking!

What to Buy for Nourishing Green Soup

When making the Nourishing Green Soup, the ingredients are not only essential for flavor but also packed with nutrients. Each ingredient plays a vital role in creating a delicious, nourishing meal. From the creamy cashew cream to the vibrant greens, they all work together to bring health and flavor into one bowl. Here’s a closer look at what you’ll need:

• ½ cup raw cashews, soaked in 1 cup boiling water for at least 15 minutes: These create a smooth and creamy base for the soup.
• 1 tablespoon extra virgin olive oil: Adds richness and depth to the flavor.
• 1 tablespoon lemon juice: Provides a bright, fresh flavor to balance the soup.
• 1 small garlic clove: Infuses the soup with robust flavor.
• ½ teaspoon Diamond Crystal kosher salt: Enhances all the flavors.
• 2 tablespoons extra virgin olive oil: Used for sautéing the onions.
• 1 large onion, chopped: Adds sweetness and depth once cooked.
• 3 garlic cloves, roughly chopped: For a stronger garlic flavor.
• 1 tablespoon chopped fresh ginger: Adds warmth and spice.
• 1 medium head of broccoli or 10 ounces of frozen broccoli: A key ingredient for the soup’s vibrant green color and nutrition.
• 2 small zucchini, roughly chopped: Adds texture and moisture.
• 4 green onions, roughly chopped: For garnish and additional flavor.
• ½ cup peeled and diced apple: For a hint of sweetness; use Fuji or Honeycrisp.
• 4 cups chicken broth, bone broth, or vegetable broth (vegan): The base for the soup.
• 5 cups baby spinach, lightly packed: A superfood that’s packed with nutrients.
• Freshly ground black pepper: To taste, for seasoning.

Putting Together Nourishing Green Soup

Making the Nourishing Green Soup is an enjoyable experience that invites creativity in the kitchen. Follow these steps to create your delicious and nutritious soup:

1. Let’s start by making the cashew cream. Drain the soaked cashews and toss them into a high-speed blender. Add ¼ cup water, extra virgin olive oil, lemon juice, garlic, and ½ teaspoon of salt. Blitz until smooth. Taste the mixture and adjust the seasoning with more salt or lemon juice if necessary. Set it aside; this will be your creamy topping later.

2. Now, let’s prepare the soup. Turn on the sauté function on your Instant Pot. Once it’s hot, swirl in the olive oil. Toss in the chopped onion along with ½ teaspoon of kosher salt. Cook for 2 to 3 minutes, stirring frequently, until the onion becomes slightly softened and translucent.

3. Next, add garlic and ginger to the pot. Cook until fragrant, which should take about 30 seconds. The aroma will fill your kitchen and make your mouth water!

4. Now it’s time to add in the greens. Add the chopped broccoli, zucchini, green onions, and apple to the Instant Pot. Mix everything together well to combine the flavors.

5. Pour in the broth of your choice and sprinkle in another ½ teaspoon of kosher salt. Stir it all together, ensuring the ingredients are well mixed.

6. Cover the Instant Pot and cook on high pressure for 1 minute. This short cooking time will maintain the bright color and nutrients of the veggies.

7. After cooking, turn off the Instant Pot and carefully release the pressure manually. Open the lid and add the baby spinach. Stir until the spinach wilts but retains its vibrant green color; this should only take a minute.

8. Now, it’s blending time! If you’re using a high-speed blender, blend the soup in batches. Remember to fill it no more than halfway, remove the center of the lid, and cover the top with a towel to prevent any splatters. Alternatively, you can use an immersion blender, though it won’t yield the same smooth texture.

9. Taste the soup for seasoning and add more salt and pepper to your liking. Pour the soup into bowls and top each serving with a generous dollop of your cashew cream.

10. Finally, enjoy your Nourishing Green Soup with a smile, knowing you’ve created something healthy and delicious!

Helpful Hints

As you prepare the Nourishing Green Soup, here are some helpful hints to ensure your cooking experience is smooth and successful:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stove for even heating.
• Freezing: You can freeze this soup! Just make sure to leave out the baby spinach until you’re ready to enjoy it. Freeze in individual portions for easy meals.
• Pairing: This soup pairs well with crusty bread or a fresh salad for a complete meal.
• Adjust Consistency: If the soup is too thick, add more broth to reach your desired consistency.
• Garnish: Consider garnishing with toasted nuts or seeds for added crunch and nutrition.

Serving Suggestions

Serving the Nourishing Green Soup can be a delightful experience that enhances the meal’s overall enjoyment. Here are some ideas on how to serve it:

• As an Appetizer: Serve in small bowls for a lovely starter at dinner parties or gatherings.
• For Lunch: Pair with a hearty sandwich or wrap for a satisfying midday meal.
• Family Dinner: Enjoy this nutritious soup as part of a cozy family dinner with loved ones.
• Seasonal Touch: In spring, serve with a side of lemony quinoa salad to enhance the meal’s freshness.
• Storing Tips: If you have leftovers, consider freezing portions for easy meals later.
• Special Occasions: Perfect for intimate gatherings or even a holiday table, giving a touch of health to your feast.

FAQ

Conclusion

The Nourishing Green Soup is truly a delightful dish that brings warmth and nourishment to your meals. With its vibrant colors and rich flavors, it’s a perfect way to enjoy your vegetables and indulge in a creamy, satisfying bowl of goodness. I encourage you to try this recipe for your next cozy night in or when you want to impress guests with something unique and delicious. Trust me, once you make it, you’ll want to keep it in your regular rotation!

Nourishing Green Soup

Craving something warm and creamy? The Nourishing Green Soup is your solution! Packed with vibrant veggies and topped with a rich cashew cream, it's a nutritious delight perfect for any occasion. Enjoy this easy weeknight dinner tonight!

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 5 servings

Course: Soups

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 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
• 3 cloves garlic roughly chopped
• 1 tablespoon chopped fresh ginger
• 1 medium head 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 your favorite 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

Equipment

• Large Pot
• Instant Pot
• Saucepan
• Blender
• Skillet
• Frying Pan
• Peeler
• Wooden Spoon
• Cutting Board
• Chef's Knife
• Mixing Bowl

Method

 

1. Let’s start by making the cashew cream. Drain the soaked cashews and toss them into a high-speed blender. Add ¼ cup water, extra virgin olive oil, lemon juice, garlic, and ½ teaspoon of salt. Blitz until smooth. Taste the mixture and adjust the seasoning with more salt or lemon juice if necessary. Set it aside; this will be your creamy topping later.
2. Now, let’s prepare the soup. Turn on the sauté function on your Instant Pot. Once it’s hot, swirl in the olive oil. Toss in the chopped onion along with ½ teaspoon of kosher salt. Cook for 2 to 3 minutes, stirring frequently, until the onion becomes slightly softened and translucent.
3. Next, add garlic and ginger to the pot. Cook until fragrant, which should take about 30 seconds. The aroma will fill your kitchen and make your mouth water!
4. Now it’s time to add in the greens. Add the chopped broccoli, zucchini, green onions, and apple to the Instant Pot. Mix everything together well to combine the flavors.
5. Pour in the broth of your choice and sprinkle in another ½ teaspoon of kosher salt. Stir it all together, ensuring the ingredients are well mixed.
6. Cover the Instant Pot and cook on high pressure for 1 minute. This short cooking time will maintain the bright color and nutrients of the veggies.
7. After cooking, turn off the Instant Pot and carefully release the pressure manually. Open the lid and add the baby spinach. Stir until the spinach wilts but retains its vibrant green color; this should only take a minute.
8. Now, it’s blending time! If you're using a high-speed blender, blend the soup in batches. Remember to fill it no more than halfway, remove the center of the lid, and cover the top with a towel to prevent any splatters. Alternatively, you can use an immersion blender, though it won’t yield the same smooth texture.
9. Taste the soup for seasoning and add more salt and pepper to your liking. Pour the soup into bowls and top each serving with a generous dollop of your cashew cream.

Notes

• Meaty Boost: Increase the heartiness by adding leftover Kalua Pork or any other cooked protein you have on hand. Stir 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. (I know legumes aren’t technically paleo, but I eat ’em. You do you, boo!)
• Blending Safely: When using a high-speed blender, always fill it no more than halfway and cover the lid’s center opening with a towel to prevent splatters. You can also use an immersion blender, but it doesn’t come out quite as creamy and the baby spinach can get wrapped around the blade.
• Keep The Soup Vibrant Green: Don’t add the baby spinach until the soup is finished cooking and make sure to blend the soup as soon as they are wilted to retain the bright green color.
• Customizations: Swap out broccoli for cauliflower or add kale, Swiss chard, or other leafy greens instead of spinach for a different twist. Please note that if you are adding something other than baby spinach to the soup, you will need to cook them longer so they are soft enough to be blended properly.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.