Morning made better

Perfect for using up leftover leafy herbs, this soup is vibrant in both color and taste. Bright green herbs and veggies, zingy lemon and yogurt and freshly cracked black pepper all come together in this refreshing green soup.


  • 2 tablespoons olive oil, plus more for garnish
  • 1 large onion, diced
  • 3 garlic cloves, roughly chopped
  • 1 cup basil leaves
  • 1 cup mint leaves, plus more for garnish
  • 1 cup parsley leaves
  • 4 cups spinach (about 4 handfuls)
  • ½ cup Forager Project Cashewmilk
  • 1 cup shelled, frozen peas
  • 1 teaspoon salt
  • Juice of ½ lemon (1 tablespoon)
  • 3 cups vegetable stock
  • Forager Project Unsweetened Plain Cashewmilk Yogurt, for garnish
  • Black pepper


  • Dice onion and roughly chop garlic. Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium heat. Add onions, garlic, and 1 teaspoon of salt. Cook, stirring occasionally, until onion is translucent and soft, about 5–7 minutes.
  • Add vegetable stock and Cashewmilk, and bring to a boil. Add shelled or frozen peas to boiling stock and cook until just tender, about 2 minutes. Turn off the heat and add in spinach, stirring until just wilted and bright green.
  • Carefully, add soup to a blender, along with 1 teaspoon of salt, 1 tablespoon of lemon juice and herbs. Blend until smooth. Ladle soup into bowls. Garnish with olive oil, Unsweetened Plain Cashewmilk Yogurt, fresh herbs and a few grinds of freshly cracked black pepper.
Green Goddess Soup