Vegan Green Soup (Recipe)

Vegan Green Soup (Recipe)

Vegan Green Soup Recipe

This welcome comfort food is heathy, nurturing, and tasty. I made it during a busy weekend and it was just what we needed. It feels restorative and soothing, while still intriguing enough to keep wanting more.

It’s genesis was in the lovely kale and homegrown ginger I got last Saturday at the farmer’s market, shown in the first photo below. This is what I made with it, and now we’ll be making it on repeat.

I show it in a bowl above because the photo is better, but the way we’ve been eating it is slurping it down by the mugful, as shown in the last photo below. We keep it in recycled glass bottles in the refrigerator.

I suppose you could add all kinds of chunky garnishes– experiment with add-ins if you like– but we prefer it smooth and drinkable.

Vegan Green Soup Recipe

1 cup raw cashews
1 teaspoon of cumin seeds
1 teaspoon whole coriander seeds
2 teaspoons avocado oil
1 large shallot, peeled and diced
1 medium zucchini, chopped
4 cups chopped celery
1 apple, peeled, cored, and chopped
3 inches of fresh ginger, peeled and chopped (heaping 2 tablespoons)
6 cups vegetable stock
sea salt
freshly grated black pepper
4 cups packed kale, stems removed
2 tablespoons lime juice

First thing, put the raw cashews in the bottom of your blender ,and just cover the nuts with boiling water. Let soak until needed.

In a heavy pot over medium heat, place cumin and coriander seeds and toast dry, stirring for one minute. Remove them from the pan and grind them into a powder.

Place the bit of avocado oil in the pot with the shallots, and cook, stirring for about 3 minutes. Add the zucchini, celery, apple, ginger, and toasted spices. Stir well. Add vegetable stock, and season with salt and pepper. Bring all this to a boil, and then let simmer for fifteen minutes, until zucchini is soft.

Blend the softened cashew nuts in their water until smooth. Add this to the pot, along with the kale, and stir until incorporated. Keep simmering until the kale is wilted and bright green.

Puree the soup in the upright blender (no need to clean out from the cashews). Stir in the fresh lime juice, and add more water or salt if necessary. Serve hot.

Yum! Enjoy.

Print Friendly, PDF & Email

     

I work to amplify good wherever I find it. I love color, texture, beauty, great ideas, nature, metaphor, deliciousness, genuine spirituality, and exploring new territory. I encourage authenticity, nurture creativity, champion sustainability, promote peace, and hope to foster a new renaissance where we all are free to be our most fulfilled, multifaceted, and terrific selves. Read more here.

6 Comments

  1. Rosalind Forber 3 weeks ago

    Yummy. I am definitely going to try this recipe. I am wondering if it might be possible to use the Vitamix soup function for this recipe. Thinking…

    • Author
      Polly Castor 3 weeks ago

      I don’t think it will all fit in one Vitamix load.

  2. John gregory 3 weeks ago

    Yummy and healthy!

  3. John gregory 3 weeks ago

    Your bowls make things look photogenic!

  4. Meg Hanson 3 weeks ago

    That looks very good and healthy. I would probably try a simpler version with cumin, coriander and ginger already prepared.

    • Author
      Polly Castor 3 weeks ago

      Yes to the ground cumin and coriander, but I encourage you to still use fresh ginger!

Leave a reply

Your email address will not be published. Required fields are marked *

*