There’s no better place to be when it’s cold outside than in the kitchen making soup. This Winter Green Soup uses all the best winter veggies and produces a full, flavorful meal.
2 tablespoons olive oil
1 medium onion, finely chopped
1 large leek; trimmed, halved, white parts thinly sliced
1/2 teaspoon sea salt, more to taste
1 teaspoon dried thyme
12 oz (350g) Brussels sprouts; ends trimmed, yellow leaves removed, sliced into small disks
12oz (350g) broccoli florets (from 1 medium-to-large broccoli)
27oz (750g) cauliflower florets (from 1 large cauliflower)
5 1/2 cups (1.3 L) vegetable stock
1 small bunch parsley, roughly chopped
1 1/3 cups (5.3oz | 150g) raw cashews (optional)
pepper, to taste
sour cream or creme fraiche
cashews, roughly chopped
fresh herbs, such as parsley and chives
Heat olive oil in a large saucepan set over medium heat. Add onions and cook for 1 minute, stirring occasionally. Then stir in leeks, salt, and thyme and cook for 3-5 minutes, until the leeks soften.
Set temperature to high heat to bring soup to a boil, then lower heat to medium and cover saucepan with a lid. Add brussels sprouts, broccoli, and cauliflower florets. Mix with the leeks and let vegetables cook and sizzle for about a minute. Pour over the vegetable stock until all the vegetables are almost entirely covered.
Cook (maintain a simmer) until the vegetables are tender, around 20 minutes, stirring occasionally. Remove saucepan from heat, toss in the parsley and cashews and keep covered for a few minutes.
Working in 2-4 batches, transfer soup to your food processor or blender (you can also use an immersion blender) and puree soup until smooth. Transfer soup back to saucepan, taste, and season with salt and pepper to taste.
Ladle soup into bowls and garnish with a dollop of sour cream, cashews, and chopped herbs. Serve.