Prep time:

Cooking time: 1 hour 15 minutes

Total time:

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

  1. For the purée, bring a large saucepan of water to the boil and blanch the broccoli for 2-3 minutes. Strain the water from the broccoli and run cool water over the florets. Put the blanched broccoli, almond milk and olive oil in a blender or food processor and blitz until smooth. Add more almond milk as needed. Put to one side.
  2. Heat a large soup pot over a medium heat and melt the coconut oil. Add the onions and garlic and fry for 5 minutes. Add the turmeric, paprika and cumin, stirring well to coat the onion and garlic. Add the soaked cashews, sweetcorn and vegetable stock and bring to the boil, then reduce the heat to low and simmer for 1 hour.
  3. Use a hand-held blender (or a blender or food processor) to blend the soup until it is smooth, then season to taste. Pour into bowls and garnish with the broccoli almond purée.

Julie’s wholesome hint: Cholesterol-free cashews are particularly rich in magnesium, which, just like calcium, is necessary for strong bones.

  • words:
  • pictures: Yuki Sugiura

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