Rustic Green Goddess Soup

Name: Rustic Green Goddess Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tsp EVOO (Extra Virgin Olive Oil); 1 onion, diced; 6 garlic cloves, diced; 3 celery stalks, diced; 1 zucchini, diced; 2 broccoli heads; 1 cup frozen peas; 1/4 cup cashews; 1 cup soy milk; 5 cups vegetable stock; 3 cups spinach; 1/2 cup basil; 1/2 cup parsley; 3 tbsp lemon juice; 1.5 cups cannellini beans; 0.5 tbsp EVOO; 1 tsp cumin; 1 tsp garlic powder; 1/4 cup pine nuts

6 steps

Prep:10minCook:35min

A rustic, comforting soup packed with green goodness, topped with crispy white beans and pine nuts. Perfect with a sourdough sandwich or toastie.

Updated at: Thu, 18 Apr 2024 10:15:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories482.7 kcal (24%)

Total Fat15 g (21%)

Carbs66.3 g (25%)

Sugars9.5 g (11%)

Protein27.1 g (54%)

Sodium1030.8 mg (52%)

Fiber23.5 g (84%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tspEVOO

Extra Virgin Olive Oil

2 headsbroccoli

¼ cupcashews

1 cupsoy milk

5 cupsvegetable stock

3 cupsspinach

½ cupbasil

½ cupparsley

3 Tbsplemon juice

1 ½ cupscannellini beans

½ TbspEVOO

1 tspcumin

1 tspgarlic powder

¼ cuppine nuts

Instructions

Step 1

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.

Step 2

Add the diced garlic, celery, zucchini, and season with salt & pepper. Cook for another 5 minutes until the vegetables are slightly tender.

Step 3

Add the broccoli, peas, soy milk, cashews, and vegetable stock to the pot. Cover and let it cook for 20 minutes.

Step 4

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.

Step 5

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.

Step 6

Blend the soup until it's perfectly smooth. Serve it hot, topped with the crispy beans and pine nuts.

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