A prognosticating groundhog saw his shadow earlier this month–legend has it that means six more weeks of winter. The heck with Punxsutawney Phil—this spicy cashew spring greens soup blows winter away.
This soul satisfying soup is loaded with fragrant leeks, buttery cashews, Yukon gold potatoes, bright fresh serrano chiles, and spring salad mix. Salad mix, you say? Yes, the greens you normally eat as a salad, baby lettuce and baby greens, now go in soup. Something you’d never suspect, right?
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A touch of turmeric, this year’s winning spice, adds warmth pungent spice notes, and white miso brings on savory salty umami. Fresh-squeezed lime juice heightens every flavor, including the relatively sweet spring mix.
Spicy cashew spring greens soup gets its dairy-like creamy quality from soaked cashews blended with vegetable broth. You’ll stir the nutritious protein and magnesium-rich vegan cream into the soup after it’s cooked and pureed smooth.
Ladle hot soup into bowls, add a swirl of white cashew cream, and sprinkle with toasted cashews. For the final touch, top with crunchy pea shoots and chopped black olives. Salad soup–Mmmmmm—good.
Spicy Cashew Spring Greens Soup recipe notes:
- Serve with wedges of high-protein, gluten-free chickpea socca—fun for dipping into the soup.
- Serrano chiles bring this soup to life. The spiciness is subtle—my husband says undetectable, but his picante heat tolerance is on the high end of the Scoville scale! 😉 If you like intense spicy heat, include the seeds and veins, as Robbie would.
- For rich vegetable broth I‘m sold on Rapunzel organic salted broth powder and bouillon cubes–always in my pantry and just too easy.
- You might like this gluten-free Healthy Salad Greens Torta which also showcases spring salad mix!
Kitchen tools used to make Spicy Cashew Spring Greens Soup:
- I always cook soup in the pressure cooker or Instant Pot. Instructions for both pressure and regular stovetop cooking are in the recipe below.
- For speed and ease, puree your soup right in the pot using an immersion blender.
- Plastic squirt bottles are handy for decorative designs on soup. Use them to dispense other liquids too, like salad dressing.
Be sure to check out Becky’s The Vintage Mixer blog for her list of seasonal fruits and veggies, with links to more than 70 seasonal recipes. For even more inspiration, follow the links below to other food blogs featuring produce from Becky’s February list. We hope our recipes encourage you to get in the kitchen and cook something delicious—and seasonal!
Beet Buckwheat Pancakes by Simple Bites
Citrus and Yogurt Fruit Pizza with Granola Crust by Completely Delicious
Cauliflower Chickpea and Crispy Kale Tacos with Orange Tahini Sauce by Vintage Mixer
Lemon Poppy Seed Meringue Cookies by Project Domestication
Meyer Lemon & Thyme Semifreddo by Suitcase Foodist
Paleo Lemon Poppy Seed Bread by Joy Food Sunshine
Broccoli Cheese and Potato Soup by Foodie Crush
Tilapia with Tangerine Salsa by Healthy Seasonal Recipes
Orange and Arugula Smoothie Bowl by Floating Kitchen
Shredded Brussels Sprouts and Kale Salad with Orange and Avocado by Mountain Mama Cooks
Beet and Apple Salad with Citrus Honey Yogurt by Flavor the Moments
Meyer Lemon and Honey Lassi by Kitchen Confidante
Roasted Veggie Buddha Bowls with Pesto by She Likes Food
Coconut Quinoa Bowls with Roasted Broccoli and Tahini Sauce by Cafe Johnsonia
Cilantro-Lime Chicken Soup Food for My Family
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This delicious warming vegan soup surprises with extraordinary depth of flavor and unexpected spring salad mix. It's an easy recipe, especially with a pressure cooker and immersion blender. Makes about 8 cups of soup, serves 6 to 8.
- 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 (see note)
- 5 cups plus 1 1/4 cups vegetable broth
- 2 small Yukon gold potatoes, peeled, cut into 1/2- 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
- Toasted cashews
- Pea shoots, sunflower sprouts, or small green (see note)
- Chopped Kalamata olives, definitely optional
In a large soup pot or pressure cooker over medium flame, heat the olive oil. Saute the leeks until soft, about 5 minutes. Stir in the garlic and serrano chiles, 5 cups of the vegetable broth, the potatoes and the spring greens salad mix. Add the turmeric and salt.
Cover and cook until the potatoes are soft, about 18 minutes. Alternately–using a pressure cooker, lock the lid in place, and cook on high pressure 6 minutes. Lower the heat just enough to maintain high pressure and cook for 6 minutes. Quick-release the pressure.
Puree using an immersion blender if you have one. Otherwise, puree in batches in a regular blender and return to the pot.
In a blender, whir the cashews and the remaining 1 ¼ cups of the vegetable broth until smooth, about a minute. Blend in the miso. Set aside ½ cup for garnish and whisk the remaining cashew miso cream (1 ¾ cup) into the soup. Stir in the lime juice and about 10 grinds of black pepper. Taste, adding more salt if you think it needs it. Reheat the soup but do not allow to boil. (see note)
Ladle into bowls. Decorate with swirls of the reserved cashew miso cream, and your choice of toppings.
- Serrano chiles with seeds and veins removed add mild pleasing spiciness. If you like intense spicy heat, include the seeds and veins.
- For crisp crunchy texture to contrast the creamy smooth soup, garnish with pea shoots or sunflower sprouts. Any small green, like cilantro or basil leaves, microgreens, or leaves from the spring mix look pretty too.
- 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.