Spicy Cashew Spring Greens Soup
By :Letty's Kitchen
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Rating: 0
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Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cashews, Leeks, Potatoes
Prep Time 25 minutes
Cook Time 20 minutes
Servings
6 servings
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 3 leeks white part mostly, cleaned and sliced into rings
  • 2 cloves garlic minced
  • 2 serrano chiles seeds and veins removed, chopped
  • 6 1/4 cups vegetable broth
  • 2 small Yukon gold potatoes peeled, cut into 1/2-inch dice
  • 10 ounces spring greens salad mix
  • 2 teaspoons ground turmeric
  • 1/2 teaspoon sea salt
  • 1 1/4 cups raw cashews soaked 1 to 4 hours
  • 2 teaspoons white miso
Optional Toppings
  • cashews toasted
  • Pea shoots sunflower sprouts, or small green leaves
  • Kalamata olives chopped, optional
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cashews, Leeks, Potatoes
Prep Time 25 minutes
Cook Time 20 minutes
Servings
6 servings
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 3 leeks white part mostly, cleaned and sliced into rings
  • 2 cloves garlic minced
  • 2 serrano chiles seeds and veins removed, chopped
  • 6 1/4 cups vegetable broth
  • 2 small Yukon gold potatoes peeled, cut into 1/2-inch dice
  • 10 ounces spring greens salad mix
  • 2 teaspoons ground turmeric
  • 1/2 teaspoon sea salt
  • 1 1/4 cups raw cashews soaked 1 to 4 hours
  • 2 teaspoons white miso
Optional Toppings
  • cashews toasted
  • Pea shoots sunflower sprouts, or small green leaves
  • Kalamata olives chopped, optional
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Press Sauté to pre-heat the cooker. When the word "hot" appears on the display, add the oil. Sauté the leeks until soft, about 5 minutes.
  2. Stir in the garlic and serrano pepper, the first 5 cups of the vegetable broth, the potatoes and the spring greens salad mix. Add the turmeric and salt.
  3. Press Manual and adjust the time to 6 minutes cooking. When the beep sounds, quick release the pressure by pressing Cancel, and twisting the steam handle to Venting position.
  4. Puree using an immersion blender or puree in batches in a regular blender and return to the pot.
  5. In a blender, whirl the soaked cashews and the remaining 1 1/4 cups of the vegetable broth until smooth, about a minute. Blend in the miso.
  6. Set aside 1/2 cup for garnish and stir the remaining cashew miso cream (1 3/4 cups) into the soup.
  7. Mix in the lime juice and about 10 grinds of black pepper. Taste, adding more salt if you think it needs it. Press Sauté and reheat the soup. Do not allow to boil.
  8. Ladle into bowls and decorate with swirls of the reserved cashew miso cream, and your choice of toppings. Enjoy!
Recipe Notes

Miso is a fermented food with live, active probiotic bacteria—the good stuff-- and boiling will kill the probiotics. Besides that, if the soup is fresh off a boil, the cashew cream swirl quickly sinks to the bottom of the bowl.

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