Ingredients
Scale
1 head of broccoli (350 g/12 oz)
1 leek
2 potatoes (350 g/12 oz)
4 cloves of garlic
1/2 cup of cashews
2 cups of kale
2 cups of spinach
1/2 cup of parsley
1 lemon, juiced
1 tbsp tahini
salt, pepper
to serve:
4 slices of bread
4 tbsp grated vegan cheese
Instructions
- Prepare veggies. Chop broccoli, leek, and potatoes into smaller pieces, half garlic cloves, and tear kale and spinach roughly.
- Add broccoli, leek, potatoes, garlic, and cashews to a large pot, and add enough water or vegetable broth to cover the veggies. Bring to a boil, then lower heat, and cook for about 20 minutes, or until vegetables are tender. Add kale, spinach, and parsley, and cook for 1-2 more minutes.
- Add tahini and lemon juice to soup. Using an immersion blender blend soup until completely smooth. Season with salt and pepper.
- Ladle soup into oven safe bowls. Place a slice of bread and a spoon full of cheese on top of each portion. Broil in the oven for 5-10 minutes, or until cheese melts and browns a bit.
- Prep Time: 10 mins
- Cook Time: 30 mins