Ingredients:  

3 Tbsp of olive oil

1 onion diced

3 garlic cloves, grated

1 Leek, white part only soaked and rinsed well

2 Zucchini 

2 Heads of broccoli

10 Cups of spinach

2 Tablespoons of Tamari

Salt and Pepper to taste

 

1 cup raw cashews, soaked overnight

I cup water

Juice of 1 lime

1/2 tsp salt 

Method:

1. Prep the veggies. .

 2. Cut up the leek and zucchini 

Dice up the garlic

Seperate the broccoli florets from the stem

Remove the outer layer of the broccoli stem with a peeler, then cut into cubes.

Dice the Onion

3. Activate the lemon grass by hitting it with the back of your knife all over. Cut into three pieces because we have to remove it once the soup is cooked. 

4. In a large pot over medium heat, heat up about three tablespoons of olive oil. 

5. Start with the onions, cooking them down until they get soft and translucent. 

6. Add the garlic, add the leeks, add the zuccini and salt and pepper

7. Let that cook down. If you want a good soup you gotta let it sweat.

8. Add the broccoli, add six cups of water, add the lemongrass and two tablespoons of tamari.

9. Mix everything around. The liquid is not going to cover the veggies, that's totally normal. It's going to come to about half an inch to an inch below the top of them. 

10. Bring to a boil. Then cover with  lid and reduce to a simmer for 10 minutes. Stirring from time to time. 

11. Remove the lemongrass. If you can't find it don't give up, it is in there, take it out. 

12. Remove from heat. Pull out one cup of the stock and set that aside. 

13. Add spinach. 

14. Add a little bit more salt and pepper. 

15. Working in batches, ladle soup from pot to blender. Blend on high until it is smooth and velvety. Add reserve stock to get a good consistency. 

Put in a bowl and top with the creme fresh, olive oil, and some micro greens, 

To make the Creme Fresh

1. In a blender mix add all ingredients and blend on high.

Add a few dollops to the soup.