Broccoli and cashew soup
Member recipe

Broccoli and cashew soup

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Serves 5

A creamy broccoli soup, without the cream.

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  • 150g cashews
  • 1.25 litre stock
  • 2 potatoes, peeled and cubed
  • olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 head broccoli, chopped
  • 1 tsp basil
  • 1 tsp salt
  • pepper


    1. Put the cashews and 250ml of the stock in a blender and blend until smooth. Set aside.
    2. Heat the oil in a large pan and fry the onion and garlic, until soft. Add the potatoes and the remaining stock. Cover and simmer for 5 mins, or until potato tender.
    3. Stir in broccoli and basil and simmer for 10 mins.
    4. Stir in the cashew mixture, salt and pepper and bring to simmer before removing from the heat.
    5. Blend and serve.

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