Instructions

Cashew cream

Place everything into a high-powered blender and blend until smooth. Put it in a bowl and set aside.

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Soup

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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.

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Reduce the heat to low and simmer for 10-15 minutes until broccoli florets are tender. Taste and adjust seasonings as needed.

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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.

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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.

Toppings: roasted cashews, steamed broccoli florets, parsley, white sesame seeds, soy yogurt…

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