Amelia Freer's Green Soup & Cashew Cream
Photo by Susan Bell

Green Soup & Cashew Cream

packs goodness


This simple soup is a celebration of all things green. Green leafy vegetables contain essential vitamins, minerals and fibre which can help to support our digestion and our livers’ natural detoxification process. The cashew cream plays a lovely trick on your taste buds and adds some healthy unsaturated fats and protein to this recipe.

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.

This recipe is from Cook, Nourish. Glow – Michael Joseph, 2016

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