Green Goodness Soup with Vegan Creme Fresh

Ingredients:

3 Tbsp olive oil

1 onion, diced

3 garlic cloves, grated

1 leek, white part only, soaked and rinsed well

2 zucchini

2 heads broccoli

10 cups spinach

2 Tbsp tamari

Salt and pepper to taste

Cashew Crème Fraîche:

1 cup raw cashews, soaked overnight

1 cup water

Juice of 1 lime

1/2 tsp salt

Method:

1. Prep the vegetables. Cut the leek and zucchini, dice the garlic and onion, and separate the broccoli florets from the stems. Peel the outer layer of the broccoli stems and cut them into cubes.
2. Activate the lemongrass by hitting it all over with the back of your knife. Cut it into three pieces so it's easy to remove once the soup is cooked.
3. In a large pot over medium heat, warm about three tablespoons of olive oil.
4. Add the onions and cook until soft and translucent.
5. Add the garlic, leeks, zucchini, salt, and pepper.
6. Let everything cook down. If you want a good soup, you gotta let it sweat!
7. Add the broccoli, six cups of water, lemongrass, and two tablespoons of tamari.
8. Stir everything together. The liquid won't completely cover the vegetables, and that's totally normal. It should sit about half an inch to an inch below the top.
9. Bring to a boil, then cover and reduce to a simmer for 10 minutes, stirring occasionally.
10. Remove the lemongrass. If you can't find it, don't give up! It's in there. Take it out.
11. Remove from heat. Set aside one cup of the cooking liquid.
12. Add the spinach.
13. Season with a little more salt and pepper.
14. Working in batches, transfer the soup to a blender. Blend on high until smooth and velvety, adding the reserved cooking liquid as needed to reach your preferred consistency.

Pour into bowls and top with cashew crème fraîche, olive oil, and microgreens.

To Make the Cashew Crème Fraîche:

Add all the crème fraîche ingredients to a blender and blend on high until smooth.

Add a few dollops to the soup and enjoy!