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Serves: 6

2tbsp Coconut Oil

2 Chopped Onions

4 Large Garlic Cloves

1tsp Ground Turmeric

1tsp Paprika

1tsp Ground Cumin

170g Cashews (soaked in water for 4-5 hours)

500g Sweetcorn

2ltr Vegetable Stock

Sea Salt and Freshly Ground Black Pepper

2 Small Heads of Broccoli, cut into florets

60ml Almond Milk

2tbsp Olive Oil

As odd as it might sound to have nut-based soup, it is delicious, creamy and totally refuelling. Plus, I love it that it also includes some all-important greens in the form of the broccoli puree. Making a big batch of it is enough to refuel me at lunchtime and fill up all four kids in the evening

  • words:
  • pictures: Yuki Sugiura

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