Anna Thomas's Classic Green Soup with Cashew Cream Garnish
This classic vegan soup is based on a recipe from Anna Thomas. She set the foundation of using a mix of dark greens, caramelized onion, and starchy potato for healthy, satisfying dish. This version is oil-free and simplifies the process for a one-pot meal. Enjoy on its own or serve with Farro Butternut Squash Salad, Easy No-Yeast Irish Brown Bread, or European Soldier Bean Roasted Pepper Salad.
Fresh lemon or lime wedgespumpkin seeds, sunflower seeds, or cashew "cream", for serving
Instructions
To make the Classic Anna Thomas Green Soup: In a large pot, spread the onions in a single layer, sprinkle with a little salt, cover, and cook over medium-low heat. You want to slowly caramelize the onions until brown, sweet, and jam-like, about 30 minutes.
Add the garlic and sauté until aromatic, about 5 minutes. And the Marsala wine and use a wooden spoon to deglaze the pot, scraping up any brown bits of onion from the bottom of the pot.
Add the chard, kale, scallions, cilantro, potato, and 3 cups vegetable broth (or water). Cover, bring to a boil, and reduce to a simmer. Simmer until the potato is tender, about 20 minutes.
Use an immersion blender or stand blender to puree the soup. Season with salt, pepper, and cayenne. Garnish with lemon, lime, pumpkin seeds, sunflower seeds, or cashew cream.