• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• 1 tablespoon olive oil
• 1 large sweet onion, diced
• 3 celery stalks, diced
• 6 garlic cloves, minced
• 1/2 teaspoon crushed red pepper (to taste, optional)
• 1 1/2 teaspoons kosher salt, divided
• Freshly cracked black pepper to taste
• 6 cups vegetable broth (or water)
• 3 cups of shredded/shaved Brussels sprouts
• 1 medium head of cauliflower (about 2 pounds), cut into small florets
• 1 cup raw cashews, soaked in boiling water for 1 hour
• 3 large handfuls of baby spinach (add more if you’d like)
• 1/4 cup mint leaves, roughly chopped + more for garnish
• 1/4 cup basil leaves, roughly chopped + more for garnish
• 1/2 cup parsley leaves, roughly chopped + more for garnish
• 3 tablespoons freshly squeeze lemon juice
• 1 cup “lite” canned coconut milk (optional, for extra creaminess)
• Garnishes
• Cucumber ribbons
• Black sesame seeds
• Vegan yogurt or coconut milk
• Toasted pine nuts

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