Spinach and Cashew Soup

Ingredients

• 2 tbsp olive oil
• 1 medium onion
• 2 cloves garlic
• 1 cup cashews
• 8 cups spinach
• 4 cups vegetable broth
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion and cook until soft and translucent, about 5 minutes.

2. 2

   Add 2 minced garlic cloves and 1 cup cashews. Cook, stirring, until garlic is fragrant and cashews are lightly toasted, about 2 minutes.

3. 3

   Add 8 cups spinach and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer until spinach is wilted, about 5 minutes.

4. 4

   Remove from heat. Use an immersion blender to puree the soup until smooth and creamy, about 1 minute. (Or blend in batches in a regular blender.)

5. 5

   Stir in 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Serve hot, garnished with extra cashews or a drizzle of olive oil if desired.

Tools you’ll need

• Large pot
• Immersion blender or regular blender
• Wooden spoon
• Knife and cutting board

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