Broccoli Stem Soup with Cashew Cream



2 stems of broccoli, diced
1 potato, peeled and diced
1 brown onion, diced
2 cloves of garlic, minced
1/2tbsp olive oil
1/8tsp dried herb seasoning
1/8tsp ground black pepper
750ml vegetable stock
80g roasted & salted cashews
250ml water

1 Soak cashews in 250ml water for hours.

2 Add oil to the pan. Add onion and garlic, followed by broccoli stem and potato. Sautee for 8 minutes. Season with dried herb and ground black pepper.

3 Pour vegetable stock into the pan of veggies. Simmer for 20 minutes.

4 Puree the soup.

5 Process cashews together with the water in a blender until smooth.

6 Pour cashew mixture into soup. Stir well. Serve hot!

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