Creamy Broccoli Soup

Serves: 2

Time: 30 mins

Ingredients

• 1/4 Sweet Onion (chopped)⁠
• 1/4 Carrot (chopped)⁠
• 3/4 Stalk Celery (chopped)⁠
• 1 1/4 cups Broccoli (chopped, incl. stalks)
• ⁠1 1/2 cups Water⁠
• 1/4 tsp Dried Basil⁠
• 1/4 tsp Sea Salt⁠
• 1/2 cup Cashews⁠
• 1/2 cup Green Lentils (cooked, drained and rinsed)⁠
• 1/2 cup Baby Spinach (packed)⁠⁠

Method

1. Sauté the onion until soft and aromatic. ⁠Throw the carrot, celery, and broccoli into the pot. Pour in water and add the dried basil and sea salt. Place over high heat and bring to a boil.
2. Once boiling, cover the pot and reduce to a simmer. Let it simmer for about 10 minutes or until broccoli is tender.⁠
3. In a blender, create your cashew cream by blending 1 cup of cashews with 1 cup water. (If you alter the serving size, keep the cashew to water ratio 1:1.) ⁠
4. Pour the cashew cream in with your veggies and stir. Now add your green lentils and stir again.⁠
5. Place spinach in the bottom of the blender. Then carefully transfer soup to the blender and blitz to a puree. Ladle into bowls and drizzle with coconut oil and seeds. Enjoy!⁠

No kale: Use spinach instead.

No Red Bell Pepper: Use a bell pepper of another colour instead.

Leftovers: Keep in the fridge for up to 3 days.