Spicy Cashew Spring Greens Soup
Servings Prep Time
6servings 25minutes
Cook Time
Servings Prep Time
6servings 25minutes
Cook Time
  • 2tablespoons extra-virgin olive oil
  • 3 leekswhite part mostly, cleaned and sliced into rings
  • 2cloves garlicminced
  • 2 serrano chilesseeds and veins removed, chopped
  • 6 1/4cups vegetable broth
  • 2small Yukon gold potatoespeeled, cut into 1/2-inch dice
  • 10ounces spring greenssalad mix
  • 2teaspoons ground turmeric
  • 1/2teaspoon sea salt
  • 1 1/4cups raw cashewssoaked 1 to 4 hours
  • 2teaspoons white miso
Optional Toppings
  • cashewstoasted
  • Pea shootssunflower sprouts, or small green leaves
  • Kalamata oliveschopped, optional
  1. 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.
  2. 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.
  3. 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.
  4. Puree using an immersion blender or puree in batches in a regular blender and return to the pot.
  5. 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.
  6. Set aside 1/2 cup for garnish and stir the remaining cashew miso cream (1 3/4 cups) into the soup.
  7. 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.
  8. 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.