[cooked-sharing]

roasted cashew and broccoli soup
Yields6 Servings
 1 kg broccoli, chopped (including stalks)
 3 spring onions, roughly chopped
 2 medium potatoes, roughly chopped
 6 cups filtered water or bone broth
 5 cloves garlic, halved
 2 tsp CH Seaweed Salt
 ¼ tsp dried oregano
 ¼ tsp dried marjoram
 ¼ tsp dried parsley
 ¼ tsp dried sage
 ½ cup organic coconut milk
 2 tbsp lemon juice
 ½ cup cashews, soaked until soft
 roasted cashews to garnish
1

Place vegetables in a large saucepan with water or broth, garlic, onions, seaweed salt and herbs. Cover and bring to the boil, then simmer for 20 minutes or until potatoes are tender.

2

Remove from heat and add coconut milk, cashews and lemon juice and puree until smooth using a hand held blender. If you like your soup to be of a runny consistency, add more broth, filtered water or coconut milk.

3

Serve with chopped roasted cashews on top.

Category

Ingredients

 1 kg broccoli, chopped (including stalks)
 3 spring onions, roughly chopped
 2 medium potatoes, roughly chopped
 6 cups filtered water or bone broth
 5 cloves garlic, halved
 2 tsp CH Seaweed Salt
 ¼ tsp dried oregano
 ¼ tsp dried marjoram
 ¼ tsp dried parsley
 ¼ tsp dried sage
 ½ cup organic coconut milk
 2 tbsp lemon juice
 ½ cup cashews, soaked until soft
 roasted cashews to garnish

Directions

1

Place vegetables in a large saucepan with water or broth, garlic, onions, seaweed salt and herbs. Cover and bring to the boil, then simmer for 20 minutes or until potatoes are tender.

2

Remove from heat and add coconut milk, cashews and lemon juice and puree until smooth using a hand held blender. If you like your soup to be of a runny consistency, add more broth, filtered water or coconut milk.

3

Serve with chopped roasted cashews on top.

Roast Cashew & Broccoli Soup
IngredientsDirections