Nourishing Green Soup (Whole30 & Dairy-Free!)
Discover the ultimate Green Soup recipe with Tangy Cashew Cream! Packed with veggies, surprisingly kid-friendly, and easily customizable, it’s perfect for a simple dinner or meal prep!
Servings: 5
Ingredients
Cashew Cream
- ½ cup raw cashews, soaked in 1 cup boiling water for at least 15 minutes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1 small garlic clove
- ½ teaspoon Diamond Crystal kosher salt
Green Soup
- 2 tablespoons extra virgin olive oil
- 1 large onion chopped
- Diamond crystal kosher salt
- 3 garlic cloves, roughly chopped
- 1 tablespoon chopped fresh ginger
- 1 medium head of broccoli or 10 ounces of frozen broccoli
- 2 small zucchini, roughly chopped
- 4 green onions, roughly chopped
- ½ cup peeled and diced apple Fuji, Honeycrip, or your favorite sweet and crisp apple will work
- 4 cups chicken broth, bone broth, or vegetable broth (vegan)
- 5 cups baby spinach, lightly packed
- freshly ground black pepper
Instructions
Cashew Cream
- Let’s make the cashew cream first! Drain the soaked cashews and toss them in a high speed blender with ¼ cup water, extra virgin olive oil, lemon juice, garlic, and ½ teaspoon of Diamond Crystal kosher salt. (You can also dump the ingredients in a blender cup and use a immersion blender.)
- Blitz until smooth. Taste and adjust the seasoning with more salt or lemon juice if needed. Set aside.
Instant Pot Green Soup
- Now, make the soup! Turn on the sauté function on the Instant Pot. Once it’s hot, swirl in the olive oil.
- Toss in the onion and ½ teaspoon of kosher salt. Cook for 2 to 3 minutes, stirring frequently, until the onion is slightly softened. Turn off the sauté function.
- Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
- Add the broccoli, zucchini, scallions, and apple to the Instant Pot. Mix well.
- Pour in the broth and add another ½ teaspoon of Diamond Crystal kosher salt.
- Cover the Instant Pot and cook for 1 minute under high pressure.
- Then, turn off the Instant Pot and release the pressure manually.
- Open the Instant Pot and add the baby spinach. Stir until the spinach is wilted but still bright green.
- Blend the soup in batches using a high-speed blender. Make sure to fill it no more than ⅔ full, remove the center of the lid, and cover the top with a towel! (Alternatively, you can blend the soup with an immersion blender but it won't turn out as smooth and the baby spinach can get caught in the blades).
- Taste for seasoning and add salt and pepper to taste. Pour the soup into bowls. Top with a dollop of cashew cream and serve!
Stovetop green soup
- Heat a large saucepan over medium heat and swirl in the olive oil when the pot is hot.
- Toss in the onion and ½ teaspoon Diamond Crystal kosher salt. Cook, stirring frequently, until softened and translucent, about 8 to 10 minutes.
- Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
- Add the broccoli, zucchini, scallions, and apple to the pot. Pour in the broth and add ½ teaspoon Diamond Crystal kosher salt.
- Bring to a boil over high heat and then decrease the heat to maintain a simmer until the vegetables are fork tender, anywhere from 4 minutes to 8 minutes.
- Remove the pot from the heat and stir in the baby spinach until they're wilted but still bright green.
- Blend the soup in batches using a high-speed blender. Make sure to fill it no more than ⅔ full, remove the center of the lid, and cover the top with a towel! (Alternatively, you can blend the soup with an immersion blender but it won't turn out as smooth and the baby spinach can get caught in the blades).
- Taste for seasoning and add salt and pepper to taste. Pour the soup into bowls and top with a dollop of cashew cream.
Video
Notes
Tips and tricks for perfect green soup
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- Meaty Boost: Increase the heartiness by adding leftover Kalua Pork or any other cooked protein you have on hand. Stir it into the soup after blending for a more filling upgrade.
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- Legume Boost: You can add canned and drained chickpeas, lentils, or white beans to also bulk it up. (I know legumes aren't technically paleo, but I eat 'em. You do you, boo!)
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- Blending Safely: When using a high-speed blender, always fill it no more than ⅔ full and cover the lid’s center opening with a towel to prevent splatters. You can also use an immersion blender, but it doesn't come out quick as creamy and the baby spinach can get wrapped around the blade.
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- Keep The Soup Vibrant Green: Don't add the baby spinach until the soup is finished cooking and make sure to blend the soup as soon as they are wilted to retain the bright green color.
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- Customizations: Swap out broccoli for cauliflower or add kale, Swiss chard, other leafy greens instead of spinach for a different twist. Please note that if you are adding something other than baby spinach to the soup, you will need to cook them longer so they are soft enough to be blended properly.
Nutrition
Calories: 242kcal | Carbohydrates: 22g | Protein: 9g | Fat: 15g | Fiber: 6g | Sugar: 8g