Vegan Green Goddess Soup

Scaled for 6 portions · 3 steps

1 tbspolive oil1large sweet onion, (diced)3celery stalks, (diced)6garlic cloves, (minced)0.5 tspcrushed red pepper ((to taste, optional))1.5 tspkosher salt, (divided)—Freshly cracked black pepper to taste6 cupvegetable broth ((or water))3 cupshredded/shaved Brussels sprouts1medium head of cauliflower ((about 2 pounds), cut into small florets)1 cupraw cashews, (soaked in boiling water for 1 hour)3 large handfulsbaby spinach ((add more if you’d like))0.25 cupmint leaves, (roughly chopped + more for garnish)0.25 cupbasil leaves, (roughly chopped + more for garnish)0.5 cupparsley leaves, (roughly chopped + more for garnish)3 tbspfreshly squeeze lemon juice1 cup“lite” canned coconut milk ((optional, for extra creaminess))—Cucumber ribbons—Black sesame seeds—Vegan yogurt or coconut milk—Toasted pine nuts

0 of 21 gathered