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Green Goddess Soup with Cashew-Turmeric Drizzle

Serves 4

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    Green Goddess Soup with Cashew-Turmeric Drizzle

    Beyond its nutritional cachet, moringa powder lends this soup, which manages to be simple yet refined at once, a vegetal flavour that plays well with the creamy, slightly astringent turmeric sauce. Matcha powder would be a good superfood powder substitute for moringa.

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    Cream of the crop  Soaked and blended raw cashews are a good alternative to dairy-based creams. And it can be flavoured any way you please—both savoury and sweet.

    Golden delicious  Repurpose extra cashew-turmeric sauce to make a mug of soothing golden milk. Whisk 1 Tbsp (15 mL) sauce into 1 cup (250 mL) warmed milk or dairy-free beverage.

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    Green Goddess Soup with Cashew-Turmeric Drizzle

    Ingredients

    • 1/2 cup (125 mL) raw cashews
    • 2 tsp (10 mL) turmeric powder
    • 2 tsp (10 mL) honey
    • 1 Tbsp (15 mL) grapeseed oil
    • 1 large yellow onion, diced
    • 1/2 tsp (2 mL) salt
    • 2 garlic cloves, chopped
    • 1 tsp (5 mL) ground coriander
    • 1/4 tsp (1 mL) cayenne
    • 1/4 tsp (1 mL) black pepper
    • 1 lb (450 g) white flesh potatoes, peeled and cubed
    • 3 cups (750 mL) low-sodium vegetable broth
    • 6 cups (1.5 L) spinach
    • 2 Tbsp (30 mL) moringa powder
    • Zest of 1 lemon
    • 1 Tbsp (15 mL) white wine vinegar
    • 1/4 cup (60 mL) pumpkin seeds
    •  

    Nutrition

    Per serving:

    • calories292
    • protein10g
    • fat14g
      • saturated fat2g
      • trans fat0g
    • carbohydrates37g
      • sugars7g
      • fibre6g
    • sodium443mg

    Directions

    01

    In small bowl, place cashews, cover with warm water, and let soak for at least 2 hours. Drain cashews and place in blender container along with 3/4 cup (180 mL) water, turmeric, honey, and a pinch of salt. Blend until very smooth.

    02

    In large saucepan, heat oil over medium heat. Add onion and salt; heat until onion has softened and darkened in colour, about 5 minutes. Add garlic; heat for 1 minute. Add coriander, cayenne, and black pepper; heat for 30 seconds. Stir in potatoes and then pour in broth and 2 cups (500 mL) water; simmer until potatoes are very tender, about 20 minutes. Stir in spinach and heat just until wilted. Stir in moringa powder, lemon zest, and white wine vinegar. Carefully blend soup until smooth.

    03

    To serve, divide soup among 4 serving bowls, drizzle on cashew-turmeric cream, and sprinkle pumpkin seeds overtop.

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