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
- words: Julie Montagu
- pictures: Yuki Sugiura
You may also like
Pot-roast chicken pot au feu
Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...
Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill
This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...
Gooseberry & elderflower fool
Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...