Green soup refresher

The holidays are over, and if you’re like me, you’ve probably had your fill of rich foods and maybe one too many cocktails. January is here, and it’s the perfect time for a reset.

Green soup isn’t just a recipe; it’s a process. It’s my go-to method for packing as many nutrients as possible into one warm, comforting bowl. Think of it as a “cream of” soup —like broccoli or mushroom — but greener and even more nourishing. What makes it sing is the cashew cream, a light, velvety addition.

What I love most about green soup is how versatile it is. You can top it with just about anything. Stir-fry some vegetables, roast a little meat, or add a few crispy potatoes — it’s all fair game. The soup itself becomes a beautiful backdrop for whatever you’re craving.

And please, don’t be intimidated by the color. Green can be incredibly healing in the winter months when snow or dried leaves are the norm. Come to think of it, a new potted plant or two for the house is always a treat in January!

Ingredients
2/3 cup cashews (or heavy cream if you prefer something heartier)
2–3 tablespoons high quality oil
3 small leeks, roughly chopped
5–8 cloves garlic, roughly chopped
1 tsp salt (to taste)
1 tsp pepper
3 tsp garlic powder
3 tsp onion powder
Lemon
Pumpkin seeds for garnish
The fun part: go to the grocery store and buy anything green that looks attractive. I used 1 small bag organic broccoli, 1 bag organic kale, 1 bag organic spinach, 2–3 small bags organic peas.

Method
Soak cashews in boiling water, enough to cover, for at least half an hour.

In a large soup pot, heat oil over medium-high heat, then add leeks and garlic, cooking until slightly browned on the edges. Slowly add all the vegetables (except the peas) to the pot, stirring to coat them with the oil, leeks and garlic. Add salt, pepper, and spices and continue sautéing for about 8–12 minutes over medium to high heat. The more patience you have here to caramelize the vegetables, the more flavor will develop.

Once cooked well, pour in just enough water to cover the vegetables and bring to a boil. Reduce to a simmer, cover and cook on low for about 25 minutes. Turn off the heat and let the soup cool.

Using either an immersion blender or a full blender, blend the soup until smooth. Add the cashews along with their soaking liquid, which gives the soup a nice creamy texture. Be careful not to blend very hot soup! Make sure it has cooled.

Return the soup to the pot to reheat and add peas if you’d like a little texture. Squeeze a little lemon to balance flavors. Garnish with lightly toasted pumpkin seeds or your favorite toppings, or enjoy as is.