Green Machine Spring Soup

Recipe by Noha Elbadry-Cloud @leeksnbeets

Difficulty level

Prep Time

10m

Cook Time

40m

Servings

3-4

This soup by @leeksnbeets is the perfect way to transition from winter to spring: cozy, but fresh and bursting with the umami flavors of roasted seasonal vegetables and vibrant herbs. Bored Cow Original makes it super creamy and sneaks in hidden protein.

IN THIS RECIPE

Original

Available in 32 oz, 11 oz (Coming soon!)

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Key Benefits

VEGAN
FRIENDLY

GLUTEN
FREE

LOW
SUGAR

Ingredients

2 cups Bored Cow Original

2 medium leeks, cleaned and roughly chopped

½ bundle asparagus, trimmed

2 medium zucchinis, roughly chopped

2 ribs celery, roughly chopped

2 medium poblano peppers, roughly chopped

4 cloves garlic

2 tbsp neutral oil

1 tsp sea salt

½ cup cilantro, roughly chopped

½ cup dill, roughly chopped

½ cup raw cashews

2-3 tbsp nutritional yeast

Sea salt and cayenne to taste

Optional toppings: Chili oil chickpeas, vegan cream, za'atar, hemp seeds, red pepper flakes

Toasted sourdough to serve

Key Benefits

VEGAN
FRIENDLY

GLUTEN
FREE

LOW
SUGAR

Instructions

Preheat oven to 420°F and line a large sheetpan with parchment paper.
Place leeks, asparagus, zucchini, poblano peppers, celery and garlic on the pan, drizzle with the oil and sprinkle with sea salt.
Transfer to oven and roast, flipping once halfway through, until all the veggies have softened and gotten crispy at the edges, ~30 mins.
Remove from oven and let cool to room temperature.
Once cooled, transfer all the roasted veggies along with the cilantro, dill, cashews, nutritional yeast, Bored Cow, salt & cayenne to a high speed blender.
Pulse until completely smooth and creamy and add water if texture is too thick until your desired consistency is reached.
Transfer pureed soup to a pot and heat on medium low until warmed through.
Serve with your toppings of choice and a side of toasted sourdough.