Cooking time: 1 hour 15 minutes
2tbsp Coconut Oil
2 Chopped Onions
4 Large Garlic Cloves
1tsp Ground Turmeric
1tsp Ground Cumin
170g Cashews (soaked in water for 4-5 hours)
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: Julie Montagu
- pictures: Yuki Sugiura
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