green soup
Recipe type: soup, vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
This is a versatile and delicious smooth and creamy soup. I've made it with a marrow and now with spinach. It's a smoothie I have for lunch.
  • 200g diced onion or finely shredded leek
  • 200g potato washed and small diced (no need to peel)
  • 2 cloves of garlic peeled and sliced
  • 2 cups (500ml) vegetable stock
  • 100g spinach shredded
  • ¼ cup cashews pre-soaked in a cup of water for an hour
  • 1 cup soy milk
  1. Put the onion or leek, potato, garlic and vegetable stock in a large saucepan
  2. Simmer over a low heat until the potato is tender (15-20 minutes)
  3. Add the shredded spinach
  4. Remove from the heat and blend with an immersion blender until smooth
  5. Drain the cashews and blend in a high-speed blender with the soy milk until smooth
  6. Add to the soup and heat gently
  7. Check the seasoning and garnish with herbs before serving
  8. For the marrow alternative I used about 1kg of diced, unpeeled marrow simmered with the vegetables and no spinach. I used one cup of stock instead of two.
Recipe by The Kitchen Garden at