Broccoli, spinach and chickpea soup with cashew cream
- 1 medium onion chopped
- thumb-sized ginger minced
- 3-4 cloves garlic minced
- 1/2 kg broccoli florets
- 4 big handfuls spinach
- 1 cup chickpeas cooked
- 2 tablespoons olive oil
- 5 cups water
- salt to taste
- 40 g cashews previously soaked for a couple of hours
- 1 dl almond milk or any other alternative
- 2 tablespoons tapioca flour
- juice of 1/2 lemon
- 2 tablespoons nutritional yeast
- salt to taste
Place everything into a high-powered blender and blend until smooth. Put it in a bowl and set aside.
In a large pot place 2 tablespoons of olive oil and chopped onion, and cook over low-medium heat for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple of minutes on low.
Now add 1 cup cooked chickpeas, broccoli florets and 5 cups of water and bring the mixture to a boil.
Reduce the heat to low and simmer for 10-15 minutes until broccoli florets are tender. Taste and adjust seasonings as needed.
Just before the soup is cooked add 4 big handfuls of spinach and cook for about 1 minute until the leaves are wilted. Remove from heat.
When tho soup is done, add cashew cream and use the immersion blender to puree the soup completely (or you can transfer this mixture into a blender and blend until smooth).
Transfer the blended soup back to the stove and let it simmer for another couple of minutes until it thickens while stirring constantly.
Serve in a bowl. Top with roasted cashews, steamed broccoli florets, parsley, white sesame seeds, soy yogurt…