Delicious, healthy and nutrient-dense soup. Great for vegans or non-vegans.

Scale

1 onion chopped

3 cloves of garlic

3 cups broccoli

2 cup frozen peas

1 cup spinach

1 cup edamame

3/4 cup cashews soaked in water

6 cups vegetable stock

4 tbsp nutritional yeast (or sub for parmesan)

Lemon juice to taste

salt & pepper

Add cashews in water and soak for at least two hours or overnight
Sauté chopped onion and garlic until cooked
Add broccoli, peas, edamame and stock and simmer until vegetables are soft. It will take about 15 minutes, close lid. The steam will cook vegetables faster.
In the meantime make the cashew cream by rinsing the cashews and adding 1/2 cup of water to a blender with the cashews. Blend until smooth.
Add spinach to soup and simmer for a few minutes until wilted. Add most of the cashew cream but leave a little for garnish.
Blend soup with immersion blender or in blender.
Season with extra salt and pepper
Squeeze some lemon juice in to taste and garnish with cashew cream and parmesan or nutritional yeast if you want to keep it vegan.

This is an ideal soup to clear your fridge. Use any greens you have on hand from baby marrows to kale and celery. It will still taste great.

For extra crunch toast some pumpkin seeds for garnish.