Rustic Green Goddess Soup
A rustic, comforting soup packed with green goodness, topped with crispy white beans and pine nuts. Perfect with a sourdough sandwich or toastie.
Servings
Ingredients
- 1 tsp olive oil Extra Virgin Olive Oil
- 1 yellow onion, finely diced
- 6 garlic cloves minced
- 3 celery stalks, diced
- 1 zucchini, diced
- 2 broccoli heads chopped into florets
- 1 cup frozen peas
- ¼ cup cashews
- 1 cup soy milk
- 5 cups vegetable stock (low sodium)
- 3 cups baby spinach
- ½ cup fresh basil
- ½ cup fresh parsley
- 3 tbsp lemon juice
- 1.5 cups cannellini beans
- 0.5 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp garlic powder
- ¼ cup pine nuts
Instructions
- Preheat the oven to 390 degrees F (200 C). In a large pot on medium heat, add the EVOO and onions. Cook for 5 minutes until the onions are translucent.
- Add the diced garlic, celery, zucchini, and season with salt & pepper. Cook for another 5 minutes until the vegetables are slightly tender.
- Add the broccoli, peas, soy milk, cashews, and vegetable stock to the pot. Cover and let it cook for 20 minutes.
- While the soup is cooking, prepare the toppings. Combine the cannellini beans, EVOO, cumin, and garlic powder. Spread them out on a baking sheet and bake in the preheated oven for 10 minutes. Add the pine nuts and bake for an additional 5 minutes until they are golden brown.
- Turn off the heat for the soup. Add the spinach, basil, parsley, lemon juice, and jalapenos if using. Cover the pot and let it sit for 5 minutes to allow the greens to wilt.
- Blend the soup until it's perfectly smooth. Serve it hot, topped with the crispy beans and pine nuts.
Video
Nutritional Information - Per Serving
Calories 340kcal | Carbohydrates 40g | Protein 16g | Fat 15g | Sodium 348mg | Fiber 12g | Vitamin A 282IU | Vitamin C 89mg | Calcium 171mg | Iron 6mg