Prep time:

Cooking time: 1 hour 15 minutes

Total time:

Serves: 6


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2tbsp Coconut Oil


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2 Chopped Onions


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4 Large Garlic Cloves


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1tsp Ground Turmeric


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1tsp Paprika


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1tsp Ground Cumin


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


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500g Sweetcorn


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2ltr Vegetable Stock


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Sea Salt and Freshly Ground Black Pepper


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2 Small Heads of Broccoli, cut into florets


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60ml Almond Milk


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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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