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RECIPE | by @rainbowplantlife
INGREDIENTS
• 1 tablespoon olive oil
• 1 large sweet onion, diced
• 3 celery stalks, diced
• 6 garlic cloves, minced
• 1/2 teaspoon crushed red pepper (to taste, optional)
• 1 1/2 teaspoons kosher salt, divided
• Freshly cracked black pepper to taste
• 6 cups vegetable broth (or water)
• 3 cups of shredded/shaved Brussels sprouts
• 1 medium head of cauliflower (about 2 pounds), cut into small florets
• 1 cup raw cashews, soaked in boiling water for 1 hour
• 3 large handfuls of baby spinach (add more if you’d like)
• 1/4 cup mint leaves, roughly chopped + more for garnish
• 1/4 cup basil leaves, roughly chopped + more for garnish
• 1/2 cup parsley leaves, roughly chopped + more for garnish
• 3 tablespoons freshly squeezed lemon juice
• 1 cup canned coconut milk, lite or regular (optional, for extra creaminess)
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TOPPINGS
• Cucumber ribbons
• Black sesame seeds
• Vegan yogurt or coconut milk
• Toasted pine nuts
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INSTRUCTIONS
1. Heat a Dutch oven or large soup pot over medium-low heat and add the olive oil. Once shimmering, add the onions and celery and season with 1/2 teaspoon of the kosher salt and black pepper to taste. Cook until the vegetables are starting to soften and turn lightly golden, about 8 minutes. Add the garlic and cook for 2 minutes, stirring frequently.
2. Add the vegetable broth (or water) and bring to a boil. Once boiling, reduce the heat and simmer the broth for 10 minutes. Add the Brussels sprouts, cauliflower, and cashews and bring to vigorous simmer/gentle boil for 10 minutes, or until the vegetables are tender.
MORE INFO: rainbowplantlife.com/blog/vegan-green-goddess-soup