Name: Spicy Cashew Spring Greens Soup
Prep time: 25 min
Cook time: 20 min
Yield: 6 servings
Cuisine: Modern
Ingredients: 2 tablespoons extra-virgin olive oil; 3 leeks (white part mostly, cleaned and sliced into rings); 2 cloves garlic (minced); 2 serrano chiles (seeds and veins removed, chopped); 6 1/4 cups vegetable broth; 2 small Yukon gold potatoes (peeled, cut into 1/2-inch dice); 10 ounces spring greens (salad mix); 2 teaspoons ground turmeric; 1/2 teaspoon sea salt; 1 1/4 cups raw cashews (soaked 1 to 4 hours); 2 teaspoons white miso; cashews (toasted); Pea shoots (sunflower sprouts, or small green leaves); Kalamata olives (chopped, optional)

Spicy Cashew Spring Greens Soup

By :Letty's Kitchen

Cashew Spring Greens Soup Instant Pot 16 x 9 aspect -4961 copy

Course

Soup

Cuisine

Modern

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

30-60 min

Diet	Celiac, Dairy Free, Gluten Free, Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Cashews, Leeks, Potatoes

Prep Time

25 minutes

Cook Time

20 minutes

Servings

6 servings

Ingredients

2 tablespoons extra-virgin olive oil
3 leeks white part mostly, cleaned and sliced into rings
2 cloves garlic minced
2 serrano chiles seeds and veins removed, chopped
6 1/4 cups vegetable broth
2 small Yukon gold potatoes peeled, cut into 1/2-inch dice
10 ounces spring greens salad mix
2 teaspoons ground turmeric
1/2 teaspoon sea salt
1 1/4 cups raw cashews soaked 1 to 4 hours
2 teaspoons white miso

Optional Toppings

cashews toasted
Pea shoots sunflower sprouts, or small green leaves
Kalamata olives chopped, optional

Course

Soup

Cuisine

Modern

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

30-60 min

Diet	Celiac, Dairy Free, Gluten Free, Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Cashews, Leeks, Potatoes

Prep Time

25 minutes

Cook Time

20 minutes

Servings

6 servings

Ingredients

2 tablespoons extra-virgin olive oil
3 leeks white part mostly, cleaned and sliced into rings
2 cloves garlic minced
2 serrano chiles seeds and veins removed, chopped
6 1/4 cups vegetable broth
2 small Yukon gold potatoes peeled, cut into 1/2-inch dice
10 ounces spring greens salad mix
2 teaspoons ground turmeric
1/2 teaspoon sea salt
1 1/4 cups raw cashews soaked 1 to 4 hours
2 teaspoons white miso

Optional Toppings

cashews toasted
Pea shoots sunflower sprouts, or small green leaves
Kalamata olives chopped, optional

Instructions

Press Sauté to pre-heat the cooker. When the word "hot" appears on the display, add the oil. Sauté the leeks until soft, about 5 minutes.
Stir in the garlic and serrano pepper, the first 5 cups of the vegetable broth, the potatoes and the spring greens salad mix. Add the turmeric and salt.
Press Manual and adjust the time to 6 minutes cooking. When the beep sounds, quick release the pressure by pressing Cancel, and twisting the steam handle to Venting position.
Puree using an immersion blender or puree in batches in a regular blender and return to the pot.
In a blender, whirl the soaked cashews and the remaining 1 1/4 cups of the vegetable broth until smooth, about a minute. Blend in the miso.
Set aside 1/2 cup for garnish and stir the remaining cashew miso cream (1 3/4 cups) into the soup.
Mix in the lime juice and about 10 grinds of black pepper. Taste, adding more salt if you think it needs it. Press Sauté and reheat the soup. Do not allow to boil.
Ladle into bowls and decorate with swirls of the reserved cashew miso cream, and your choice of toppings. Enjoy!

Recipe Notes

Miso is a fermented food with live, active probiotic bacteria—the good stuff-- and boiling will kill the probiotics. Besides that, if the soup is fresh off a boil, the cashew cream swirl quickly sinks to the bottom of the bowl.

http://lettyskitchen.com

Letty's Kitchen

Letty graduated from The French Culinary Institute in Manhattan New York, which is now known as The International Culinary Center. She is the author of the cookbook Chocolate Snowball: and other Fabulous Pastries from Deer Valley Bakery and was the executive pastry chef at Deer Valley Bakery for over 30 years. Letty cooks seasonally inspired vegetarian food and (mostly) “healthy” desserts. Her goal is to inspire you with new and interesting meatless and plant-based recipes–seasonal whole foods and “healthier” desserts.