Herby Green Goddess Soup Recipe

Ingredients

• 2 tablespoons olive oil, plus more for garnish
• 1 large onion, diced
• 3 garlic cloves, roughly chopped
• 1 cup basil leaves
• 1 cup mint leaves, plus more for garnish
• 1 cup parsley leaves
• 4 cups spinach (about 4 handfuls)
• ½ cup Forager Project Cashewmilk
• 1 cup shelled, frozen peas
• 1 teaspoon salt
• Juice of ½ lemon (1 tablespoon)
• 3 cups vegetable stock
• Forager Project Unsweetened Plain Cashewmilk Yogurt, for garnish
• Black pepper

Prep

• Dice onion and roughly chop garlic. Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium heat. Add onions, garlic, and 1 teaspoon of salt. Cook, stirring occasionally, until onion is translucent and soft, about 5–7 minutes.
• Add vegetable stock and Cashewmilk, and bring to a boil. Add shelled or frozen peas to boiling stock and cook until just tender, about 2 minutes. Turn off the heat and add in spinach, stirring until just wilted and bright green.
• Carefully, add soup to a blender, along with 1 teaspoon of salt, 1 tablespoon of lemon juice and herbs. Blend until smooth. Ladle soup into bowls. Garnish with olive oil, Unsweetened Plain Cashewmilk Yogurt, fresh herbs and a few grinds of freshly cracked black pepper.