Recipe taken from my book Cook. Nourish. Glow.
This simple soup really is a celebration of all things green. Courgettes, kale and leeks also work well, along with any other greens from the fridge that need using up. The cashew cream pays a lovely trick on your taste buds.
You’ll Need (serves 2)
- 1tbsp olive oil
- 1 onion, chopped
- 1 head of broccoli, cut into florets
- 3 handfuls fresh or frozen peas
- 700ml vegetable stock or chicken stock
- 250g baby spinach
- 1 green chilli, chopped
For the cashew cream:
- 150g raw cashew nuts
- 300ml hot water
- 1 garlic clove
- zest of 1 lemon
- small handful fresh parsley, chopped, to serve
- A few hours before making this soup, prepare the cashew cream. Put the cashews into a bowl, pour over the hot water and leave to soak for at least 2 hours. Once the cashews are tender, drain and put into a food processor, along with 300ml fresh water, the garlic and lemon zest, and blitz until completely smooth and creamy. Set aside.
- Heat 1tbsp olive oil in a large saucepan and sweat the onion until translucent. Add the broccoli and peas to the pan, cook for 5 minutes, then add the stock – the vegetables should be just covered (you may need to add a little extra water). Bring to the boil, then simmer until the broccoli is tender, roughly 4 minutes. Don’t overcook the vegetables or they will turn a dull green.
- Using a stick blender, start blending the soup, adding a handful of spinach at a time – the spinach will cook as it’s mixed into the soup. Blend until the soup is smooth and thick, then stir through half the cashew cream.
- Serve in bowls with a swirl of cashew cream on top and fresh parsley and chilli, if using, scattered over.
Photo credit: Susan Bell