This is such a wonderful way to get more greens into your diet. Especially when it's winter, and you don't really feel like green smoothies, juices or salads. This soup is super simple, really flexible for whatever veges you have on hand, and whilst it may look rather "green" (funny that), the creaminess of the cashews makes it smack bang delicious.
You can substitute other green or white veges too, such as courgette/zucchini, leeks, cabbage, silverbeet, kale, spinach, peas, potatoes, jerusalem artichokes - whatever you have on hand. Just be sure to include at least one 'white' vege for a beautiful creamy texture (+ 2 or more green veges).
I like to serve this soup with toasted danish rye bread, slathered in coconut oil (a wonderful butter alternative which you have to try).
*Always use certified organic ingredients whenever possible*
3 cloves garlic
2Tbsp coconut oil
2 stalks celery
1/2 large broccoli (including stems and leaves)
1/2 large cauliflower (including stems and leaves)
4c vegetable stock
1 handful parsley
1 handful mint (or swap for 1 Tbsp dried dill/herbs)
1/2c raw cashews, soaked and rinsed + 1/2c water
1/2-1tsp sea salt + pepper to taste
Saute chopped garlic, onion and coconut oil for 2 mins, add chopped celery saute another 2 mins. Add chopped cauliflower and brocolli plus vege stock, pop the lid on and bring to boil then reduce to a simmer for 15-20mins until veges are soft.
Add herbs, transfer mixture to blender blend til smooth, return to pan. Blend cashews and water in blender til they form a smooth cream, then add to the pan as well. Add salt to taste, reheat slightly, then serve drizzled with hemp seed oil or cashew sour cream and cracked black pepper.
So so good. Try it you'll love it.
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