Green Spring-Cream Soup

Spring can taste so good!

4 serves
45 minutes


  • 4 cups water
  • 1 ½ tbsp miso paste
  • ½ cup cashew nuts
  • 1 tbsp olive oil
  • 1 leek, thinly sliced
  • 1 stick of celery, thinly sliced
  • 2 cloves of garlic, roughly chopped
  • 1 tablespoon fresh thyme leaves
  • 1 ½ cups broccoli, finely chopped (style peeled)
  • 1 cup peas, frozen
  • 2 cups spinach leaves
  • 1 tbsp fresh lemon juice
  • some rock salt


  • Edible flowers, radishes, sprouts and freshly grated nutmeg


  • Weighing without scales? Then you need an American measuring cup which is approx. 225 ml. With a cup measuring cup, every recipe is prepared quickly and easily. You can get a cup measuring cup in almost any household goods shop or on the Internet.
  • Blend the water, miso paste and cashews in a blender until creamy. 

    Heat the olive oil in a saucepan over medium heat and sauté the leeks, celery and garlic for 3-4 minutes. Stir again and again. Add the thyme, broccoli and miso-cashew mixture. Bring everything to the boil briefly and cook over medium heat for 8-10 minutes. The broccoli should be soft but still retain its green colour. Add the peas and heat in the soup for 2 minutes. Add the spinach and let it collapse briefly in the soup. 

    Then puree the soup with a hand blender until creamy. Pour the spring soup into bowls and decorate with edible flowers, radishes, sprouts and freshly grated nutmeg. 

Thank you for the recipe ©

Did you know:

Miso contains all essential amino acids, linoleic acid, lecithin, several minerals as well as vitamins B1, B2 and vitamin B12, which is otherwise only found in animal products. Its regular consumption is said to have a positive effect on digestive disorders, high cholesterol and allergies.

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