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.
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.
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.