'Creamy' broccoli soup
Creamy without a single drop of cream
A super creamy soup and not one drop of cream in it. It’s the cashew nuts that give it a lovely texture and a much healthier content. Broccoli is considered a super-veg and not for nothing; packed with vital nutrient like protein, fibre, minerals and a special phytonutrient called sulforaphane, believed to have anti-cancer properties, as early lab studies indicate.
450g broccoli florets
1 tablespoon good quality, organic bouillon powder
1 litre / 4½ cups water
70g / ½ cup raw cashew nuts
Salt and pepper to taste
Nut meg (optional)
- Place the chopped onion and broccoli florets in the pan. Add the bouillon powder and water and cover the pan.
- Bring to a boil over a high heat, then reduce the heat and cook the broccoli until it is just soft, but not mushy – about 7 minutes. Add the cashews and turn off the heat. Set aside to cool for 15 minutes.
- Carefully transfer the contents of the pot to the blender. Blend at a high speed for 2-3 minutes to a smooth, pale green soup. Return the soup to the pan. Adjust seasoning and add nutmeg if using.
- To serve, heat up the soup gently and divide between 4 bowls.
TIP: Make sure you use raw cashew nuts. They provide more iron, copper and zinc than all other nuts and they also contain plenty of high quality protein.
Hi! My name is Galit Hahn, certified nutritionist an one of the nutrition experts of Renewmyday.
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