Green Soup & Cashew Cream

Super Green SoupRecipe 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


  1. 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.
  2. 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.
  3. 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.
  4. Serve in bowls with a swirl of cashew cream on top and fresh parsley and chilli, if using, scattered over.

Photo credit: Susan Bell

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