Spinach and Cashew Soup
A creamy, comforting soup made with fresh spinach and toasted cashews, blended until silky smooth. Perfect for a quick weeknight dinner.
- Total time
- 30 min
- Servings
- 4
- Calories
- 320
- Protein
- 9g
Ingredients
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Open the appInstructions
Step 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.
Step 2
Add 2 minced garlic cloves and 1 cup cashews. Cook, stirring, until garlic is fragrant and cashews are lightly toasted, about 2 minutes.
Step 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.
Step 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.)
Step 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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