Healthy Winter Green Soup Recipe

Cruciferous veggies, such as broccoli, cauliflower, and brussel sprouts, are used in this creamy soup. You can make it without carbs, and it's simple.  

– 2 tablespoons olive oil – 1 medium onion, finely chopped – 1 large leek, trimmed and halved, white parts thinly sliced – 1/2 teaspoon sea salt, plus more to taste – 1 teaspoon dried thyme, plus more to taste – 12 oz (350 g) Brussels sprouts, ends trimmed, yellow leaves removed, sliced into small disk – 12 oz (350 g) broccoli florets, from 1 medium-to-large broccoli – 27 oz (750 g) cauliflower florets, from 1 large cauliflower – 5 1/2 cups (1300 ml) vegetable stock – 1 small bunch parsley, roughly chopped – 1 1/3 cups (150 g) raw cashew – black pepper, to taste Serve with (optional) – sour cream or creme fraiche, or a vegan alternative – cashews, roughly chopped – fresh herbs, such as parsley and chive

INGREDIENTS

Heat olive oil in a big pot on medium. Cook onions for 1 minute, stirring occasionally. Then add leeks, salt, and thyme and simmer for 3-5 minutes to soften.  

INSTRUCTIONS

STEP 1

Add broccoli, cauliflower, and brussels sprouts. Let vegetables sizzle for a minute with leeks.   

STEP 2

Cover veggies with vegetable stock until mostly covered. Heat soup on high until it boils, then reduce heat to medium and cover.  

STEP 3

Stir occasionally as you cook for 20 minutes to tenderize the vegetables. Remove soup from heat, add parsley and cashews, and cover for a few minutes.  

STEP 4

Blend the soup until smooth with an immersion blender or food processor in 2-4 batches. Taste the soup after pureeing and season to taste.  

STEP 5

Serve soup in dishes with sour cream, cashews, and chopped herbs. Keep leftover soup in the fridge for 2-3 days or freeze for 3 months.  

STEP 6

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