Broccoli & Cashew Soup

Most store bought soups are laden with hidden cream and salt. Making your own allows you complete control of seasoning and creaminess. The best cream substitutes I’ve found through trail and error are coconut milk, cashews and avocado.

  • 1 large head of broccoli
  • 2 leeks/celery stalks, trimmed and de-stalked
  • 1 medium onion chopped
  • 2 cloves of garlic
  • 2 tsp cumin
  • 1 tsp coriander
  • 50g cashews
  • 1 litre vegetable stock
  • coconut oil
  1. Divide the broccoli into florets and finely chop the stalks. 
  2. Melt 1 tsp coconut oil in a large pan over a medium heat.
  3. Once melted, gently saute the onions, leeks, broccoli stalks and finely chopped garlic. 
  4. When the onions and celery are translucent, add the cumin And coriander and cook for a further 2-3 mins.
  5. Add in the stock, broccoli florets and cashews. 
  6. Bring to a boil, return to a simmer and cook for about 20 mins until florets are soft through.
  7. Blend the soup to a smooth texture and serve.

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