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- 1 large head broccoli
- 2 stalks celery
- 1 spring onion
- 1/ 2 inch piece ginger
- 1 clove garlic
- 1 zucchini
- 1 liter vegetable stock
- 1 to 2 vegetable stock cubes
- 1 cup raw cashews
- 1 handful of fresh parsley, chopped
- Sea salt and freshly ground black pepper, to taste
- 1 teaspoon coconut oil
Add half of the broccoli head with the stalk (save the rest for later) to a pot along with half the stock and the rest of the vegetables. Bring it to a boil, turn down the heat and allow to steam for a couple of minutes.
Add all the contents of the pot to your blender with the rest of the stock, stock cubes and cashew nuts. Blend till it is smooth and creamy (you might have to do this in batches if it won’t all go in your blender jug at once).
Cut half of the broccoli head you saved earlier into little florets with the stalks and add them to the blender. Blend at the lowest speed for a few seconds to just chop them into smaller pieces.
Pour the contents of your blender jug into a pot and gently warm it up. Adjust the seasoning if needed with salt and pepper. Turn it off and add your chopped parsley & stir.
Flash fry the rest of the saved broccoli (cut into florets) in coconut oil for a couple of minutes & season with some sea salt.
Serve soup, topped with the broccoli florets, a spoonful of coconut yoghurt stirred through and enjoy with warm crusty bread.