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Spicy Cashew Spring Greens Soup {vegan}

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.

Spicy Cashew Spring Greens Soup | Letty's Kitchen

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.

spring greens and cashews for Spicy Cashew Spring Greens Soup | Letty's Kitchen

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.

Spicy Cashew Spring Greens Soup | Letty's Kitchen

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.

chiles and potatoes for Spicy Cashew Spring Greens Soup | Letty's Kitchen

  • 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.


#Eat Seasonal:

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

recipe collage for Spicy Cashew Spring Greens Soup | Letty's Kitchen

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5 from 2 votes
Spicy Cashew Spring Greens Soup | Letty's Kitchen
Print
Spicy Cashew Spring Greens Soup
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

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.

Author: Letty's Kitchen
Ingredients
  • 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
Topping options:
  • Toasted cashews
  • Pea shoots, sunflower sprouts, or small green (see note)
  • Chopped Kalamata olives, definitely optional
Instructions
  1. 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.

  2. 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.

  3. Puree using an immersion blender if you have one. Otherwise, puree in batches in a regular blender and return to the pot.
  4. 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)

  5. Ladle into bowls. Decorate with swirls of the reserved cashew miso cream, and your choice of toppings.

Recipe Notes
  • 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.

21 comments

  • I’ve never used spring greens in soup before! What a creative idea. And love the use of turmeric as well! Such a fun combo to get us through the next 6 weeks. Reply · 13 February, 2017

    • Thank you Katie! The other plus about this soup is that it uses a lot of greens–say you bought a large container for salads and you haven’t gotten around to using it all–just make salad soup! Reply · 13 February, 2017

  • I love my immersion blender too! I need to get some of those plastic squeeze bottles! These is the most beautiful green soup ever! Reply · 13 February, 2017

    • Thanks Becky! Maybe someone will gift you a squeeze bottle or 2 in the near future! Reply · 13 February, 2017

  • LOL the heck with Phil! Bring on the spring greens is right! Reply · 13 February, 2017

  • I’ve made a cold soup before with lettuce, but never a hot one! I need to try this ASAP. Love the miso in there. I bet it gives it such great depth of flavor! Reply · 13 February, 2017

    • Yes Liz re miso. The first time I made it I didn’t include miso. The flavor difference with just 2 teaspoons of white miso was amazing! Reply · 13 February, 2017

  • This salad is beyond gorgeous Letty — and salad greens sound like a great addition! Immersion blenders are so handy, and perfect for making delicious creamy soups like this! Reply · 13 February, 2017

    • Thanks Marcie. Salad soup!!! Reply · 13 February, 2017

  • Turmeric should absolutely be voted spice of the year. I’ve never combined it with miso… Guess what I’m going to be playing with in my kitchen next… Just lovely Letty! Reply · 13 February, 2017

    • Thank you Lydia! I’ve been playing with both fresh and dried ground turmeric lately! I’m on a roll that way. Reply · 13 February, 2017

  • I would have never guessed that spring mix was your secret ingredient! I love that! I also love the creamy cashews in here, they’re my favorites! Reply · 13 February, 2017

    • Thank you Izzy! I like the protein bump the cashew cream gives this soup as well! Reply · 15 February, 2017

  • It’s definitely soup weather, the spicier the better! Reply · 13 February, 2017

    • Thank you Aimee. For spicier, be sure to include the chile’s seeds and veins! Reply · 15 February, 2017

  • Letty, the color of this soup is brilliant, and I just love how you added creamy cashews in here! I’ve always got spring mix in the fridge, so this is going to be perfect for those days when I want something quick and satisfying! Reply · 15 February, 2017

  • Immersion blender! How did I ever live without one? Gorgeous color in this soup. GREG Reply · 15 February, 2017

    • Remember the hot soup bursting out of the blender all over the kitchen counter? That was our smooth soup life before the immersion blender! Reply · 15 February, 2017

  • […] 22. Spicy Cashew Spring Greens Soup from Letty’s Kitchen […] Reply · 3 weeks ago

  • This spicy cashew spring greens soup is so yummy and interesting! I’m a vegetarian and <3 cashew. Cashew contains manganese, phosphorus, and magnesium, and of thiamin, vitamin B6 and vitamin K ,Iron, potassium! Thanks a lot for this unique recipe Letty! Reply · 3 days ago

    • Thank you Jill. I’m happy to know you like the recipe! Reply · 3 days ago

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