Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 head of broccoli, cut into florets
  • 3 handfuls of fresh or frozen peas
  • 700ml vegetable or chicken stock
  • 250g baby spinach
  • 1 green chilli, chopped, to serve
  • A small handful of fresh parsley, chopped, to serve

For the cashew cream

  • 150g raw cashews
  • 1 clove of garlic
  • Zest of 1 lemon

Method

  1. 1

    A few hours before making this soup, prepare the cashew cream. Put the cashews into a bowl, pour over 300ml 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. 2

    Heat the olive oil in a large saucepan, and sweat the onion until translucent. Add the broccoli and peas to the pan and 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 for 4 minutes until the broccoli is tender. Don’t overcook the vegetables or they will turn a dull green.

  3. 3

    Using a stick blender, blend 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. 4

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

Cook, Nourish, Glow by Amelia Freer (Michael Joseph, RRP £20)

Nutritional Details

Each serving provides
  • Energy 1570kj 375kcal 19%
  • Fat 23.3g 33%
  • Saturates 5.2g 26%
  • Sugars 7.3g 8%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 322kj/77kcal

Each serving provides

18.8g carbohydrate 10.0g fibre 17.3g protein

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