Vegan Supergreens Soup

vegan green soup

Makes 6 cups / 4 servings


  • 4 cups miso broth
  • ½ cup raw cashews
  • 1 tablespoon olive oil
  • 2 medium leeks, white and light green parts only, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme, minced
  • ½ lb broccoli, stem peeled and finely chopped, florets chopped small (about 4 cups)
  • 1 cup fresh or frozen peas
  • 6 oz mixed dark baby greens, like spinach, arugula, and kale (about 6 cups, packed)
  • ½ cup (packed) chopped parsley
  • 2 Tbsp fresh lemon juice
  • Sea salt and ground black pepper
  • Fresh chives for serving (optional)
  • Thinly sliced radishes for serving (optional)


  1. In a blender, combine the broth and cashews, and process until smooth. Set aside momentarily.
  2. Warm the oil in a large heavy-bottomed pot over medium heat. Once hot, add the leeks, and saute for 3–4 minutes, stirring occasionally to soften.
  3. Mix in the garlic and cook for 1 minute longer.
  4. Add the blended cashew-miso broth, thyme, broccoli, and peas, and bring to a simmer over medium-high heat. Partially cover, leaving the lid slightly ajar, and reduce the heat to medium-low. Cook the mixture for 5 minutes, or until the broccoli is bright green and tender. Uncover and add the baby greens and parsley.
  5. Stirring constantly, cook for no more than 1 minute longer, just long enough to wilt the greens.
  6. Remove the pot from the heat and transfer the mixture to the blender. Add the lemon juice, ¼ teaspoon sea salt, and ½ teaspoon ground black pepper. Blend until very smooth—this make take a moment. Taste for seasoning and adjust if needed. Ladle into soup bowls and garnish with fresh chives and radish slices, if desired.