Name: Roast Cashew & Broccoli Soup
Yield: 6
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

[cooked-sharing]

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

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.

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.

Serve with chopped roasted cashews on top.

CategorySoups

Ingredients