Happy Monday!
I have to share with you this wonderful recipe that I found in Optimum Nutrition. Its delightful as well as delicious. This is perfect to get those antioxidants through the fall season and winter months. I know a few of you think green soup, no way, but it’s delicious.
This is a great recipe by Amelia Freer, nutritional therapist for people like Boy George and Sam Smith. It’s in her amazing recipe book, Cook, Nourish, and Glow.
- Olive oil
- 1 onion, chopped
- 1 head of broccoli, cut into florets
- 3 handfuls of fresh or frozen peas
- 3 cups vegetable or chicken stock
- 1 small bag of baby spinach
- 1 green chili, chopped to sprinkle on top
- A small handful of fresh parsley, chopped to serve
For the cashew cream
- 1 cup raw cashews
- 1 3/4 water & 1 1/4 cups hot water
- 1 clove garlic
- Zest of 1 lemon
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 atleast 2 hours. Once the cashews are tender, drain and put into food processor, along with 1 1/4 cups fresh water, the garlic, and lemon zest and blitz until completely smooth and creamy . Set aside.
Heat one tablespoon of olive oil in a rage saucepan, and sweat the onion until translucent. Add the broccoli and peas to the pan, cook for 5 min, then add the stock. ( the vegetables should be just covered). Bring to the boil. Simmer until the broccoli is tender. ( roughly 4 min). Don’t over cook the vegetables or they will turn a full green. Using a stick blender, start blending the soup , adding a handful of spinach at a time, the spinach will cook as its mixed with 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 chili, if using scattered over. Yummy!!!
