Growing up in New England, winter greens soup was my grandmother’s go-to recipe when the temperature dropped below freezing. She’d gather whatever leafy greens were still hanging on in her garden – kale, collards, sometimes even a few stubborn Swiss chard leaves. I remember watching her toss them into her old soup pot with such confidence, never measuring a thing. Back then, I couldn’t understand the appeal of what looked like a pot of boiled leaves. But now, on cold days when my bones need warming, it’s the first recipe I turn to. It’s simple, filling, and somehow makes those bitter winter greens taste like home.
Possible Ingredient Alternatives
For the leek, scallions or shallots can be used as substitutes. These alternatives provide a similar mild onion flavor and can be used in equal amounts. Adjust cooking time slightly as they may cook faster than leeks.
Brussels sprouts can be replaced with kale or collard greens for a different flavor profile while maintaining the nutritional benefits of cruciferous vegetables. Use about 12 oz of chopped kale or collard greens, removing tough stems before adding to the soup.
Cashews can be substituted with sunflower seeds or hemp seeds for those with nut allergies. These alternatives will still provide creaminess and protein to the soup. Use the same amount as called for in the recipe, but consider soaking the seeds for 30 minutes before blending to ensure a smooth texture. If using hemp seeds, no soaking is necessary.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1100-1300
- Protein: 25-30 g
- Fat: 80-90 g
- Carbohydrates: 80-90 g
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, minced
- 1 large leek, cleaned and thinly sliced (using only white parts)
- 1/2 teaspoon sea salt (and more for seasoning)
- 1 teaspoon dried thyme (and more for seasoning)
- 12 oz brussels sprouts, trimmed and thinly sliced
- 12 oz broccoli florets (equivalent to 1 broccoli head)
- 27 oz cauliflower florets (equivalent to 1 cauliflower head)
- 5 1/2 cups vegetable broth
- 1 small bunch of parsley, coarsely chopped
- 1 1/3 cups uncooked cashews
- Black pepper, to preference
- Sour cream, crème fraîche, or a plant-based option
- Chopped cashews
- Chopped fresh herbs (like parsley and chives)
Step 1: Sauté the Onions and Leeks
Start by heating olive oil in a large saucepan over medium heat.
Once the oil is hot, add the onions and cook for about 1 minute, stirring occasionally.
Then, stir in the leeks, a pinch of salt, and thyme.
Cook for an additional 3-5 minutes until the leeks soften and become fragrant.
Step 2: Add Additional Vegetables
Add the brussels sprouts, broccoli, and cauliflower florets to the pan with the leeks.
Stir the vegetables together and let them cook and sizzle for about a minute to begin softening and releasing their flavors.
Step 3: Add Stock and Simmer
Pour vegetable stock over the mixed vegetables, just enough to mostly cover them.
Increase the heat to high to bring the soup to a boil.
Once boiling, lower the heat to medium and cover the saucepan with a lid.
Allow the soup to simmer gently for around 20 minutes, stirring occasionally to ensure even cooking.
Step 4: Finalize the Soup
When the vegetables are tender, remove the soup from the heat.
Toss in parsley and cashews, then keep the soup covered for a few minutes to allow the flavors to meld.
Using an immersion blender, blend the soup directly in the pot until it’s completely smooth.
Alternatively, you can puree the soup in 2-4 batches using a food processor.
Once pureed, taste the soup and adjust the seasonings if necessary.
Step 5: Serve and Store
Ladle the smooth soup into bowls and serve each with a dollop of sour cream, a few cashews, and a sprinkle of chopped herbs for garnish.
Store any leftover soup in an airtight container in the refrigerator for up to 2-3 days or in the freezer for up to 3 months for future enjoyment.
