Creamy Green Goddess Soup

SERVES 4-6

This fresh, healthy soup is overflowing with feel-good veggies and greens and is quick and easy to make!

INGREDIENTS:

1 tbs extra virgin olive oil

1 small white onion, diced

4 cloves garlic, minced

8 cups broth or stock of your choice

1 small head broccoli, chopped into bite-sized florets

5 ounces fresh spinach

3 medium carrots, peeled and diced

1 15oz can cannellini beans, rinsed and drained

2 tsp ground cumin

1–2 tsp himilayan salt

¼ tsp black pepper

pinch of crushed red pepper flakes

1 large lemon, zest and juice

Optional toppings: sliced avocado, chopped fresh cilantro, parsley and/or toasted seeds like pumpkin or sunflower

Cashew Cream:

1 cup raw organic cashews

½ cup water

¼ tsp himilayan salt

-Place ingredients in a high speed blender or food processor.

INSTRUCTIONS:

1. Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.  Stir in the garlic and sauté for an additional 1-2 minutes, stirring occasionally, until fragrant.

2. Add in the vegetable stock, broccoli, carrots, white beans, cumin, salt, crushed red pepper flakes and black pepper, and stir until combined.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 5-8 minutes, or until the broccoli and carrots are tender.  Stir in the spinach and cook for 1 minutes, or until it is slightly wilted.

3. Use an immersion blender (or transfer the soup in batches to a traditional blender) to puree the soup until smooth.

4. Stir in the lemon zest, lemon juice, and cashew cream until thoroughly combined.  Season soup with additional salt and pepper if needed.

5. Serve warm, garnished with your desired toppings.  Can be refrigerated in a sealed container for up to 3 days.