Green Goddess Soup

1. Heat a Dutch oven or large soup pot over medium-heat and add olive oil. Once shimmering, add onions and celery and season with 1/2 teaspoon of the salt and black pepper to taste. Cook until vegetables are starting to soften and turn lightly golden, about 8 minutes. Add the garlic and cook for 2 minutes, stirring frequently.

2. Add vegetable broth (or water) and bring to a boil. Once boiling, reduce the heat and simmer the broth for 10 minutes. Add the Brussels sprouts, cauliflower, and cashews and bring to vigorous simmer/gentle boil for 10 minutes, or until the vegetables are tender.

3. Transfer soup to a high-powered blender and add the spinach, mint, basil, parsley, the remaining 1 teaspoon kosher salt, black pepper to taste, lemon juice, and coconut milk (if using).