Wash and chop your fresh greens into bite-sized pieces and set aside.

In a soup pot, heat olive oil over medium heat and sauté minced garlic and diced onion until fragrant, about 3-4 minutes.

Pour in the chosen broth, bringing it to a gentle simmer over medium-high heat.

Stir in the chopped greens, simmer for no more than 20 minutes until tender but vibrant.

Using an immersion blender, puree the soup to your desired consistency.

Add soaked cashews or coconut milk to the blended soup, mixing until smooth.

Taste the soup and adjust seasoning with salt, pepper, and optionally add lemon juice.