A creamy, herb-forward vegetable soup made with greens, cashews, and fresh lemon for a clean, satisfying meal.

1 tablespoon olive oil

1 large sweet onion, diced

3 celery stalks, diced

6 garlic cloves, minced

1/2 teaspoon crushed red pepper flakes (optional)

1 1/2 teaspoons kosher salt, divided

Freshly ground black pepper, to taste

6 cups vegetable broth or water

3 cups shredded Brussels sprouts

1 medium head cauliflower, cut into small florets

1 cup raw cashews, soaked and drained

3 large handfuls baby spinach

1/4 cup fresh mint, chopped

1/4 cup fresh basil, chopped

1/2 cup fresh parsley, chopped

3 tablespoons lemon juice

1 cup light canned coconut milk (optional)

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1. Heat olive oil in a large pot over medium-low heat. Add onion and celery with 1/2 teaspoon salt and pepper. Cook until soft.

2. Add garlic and cook briefly until fragrant.

3. Pour in broth and bring to a boil, then simmer.

4. Add Brussels sprouts, cauliflower, and cashews. Cook until very tender.

5. Blend soup with spinach, herbs, remaining salt, lemon juice, and coconut milk until smooth.

6. Adjust thickness and seasoning, then serve with desired garnishes.

For a thinner soup, add extra broth while blending. Adjust herbs based on preference or availability.