You can’t go wrong with Amelia Freer’s super green soup as after indulging into this you’ll be well on your way to getting that 5 a-day. The concoction of greens that Amelia has chosen in this recipe work in harmony together perfectly though what’s great about this recipe is that you can use any leftover greens in the fridge that you want to use up! The soup makes a real treat with the nutty tang of the cashew nuts, delicious!
- 1tbsp olive oil
- 1 onion, chopped
- 1 head of broccoli, cut into florets
- 3 handfuls fresh or frozen peas
- 700ml vegetable stock or chicken stock
- 250g baby spinach
- 1 green chilli, chopped
- For the cashew cream:
- 150g raw cashew nuts
- 300ml hot water
- 1 garlic clove
- zest of 1 lemon
- small handful fresh parsley, chopped, to serve
A few hours before making this soup, prepare the cashew cream. Put the cashews into a bowl, pour over the hot water and leave to soak for at least 2 hours. Once the cashews are tender, drain and put into a food processor, along with 300ml fresh water, the garlic and lemon zest, and blitz until completely smooth and creamy. Set aside.
Heat 1tbsp olive oil in a large saucepan and sweat the onion until translucent. Add the broccoli and peas to the pan, cook for 5 minutes, then add the stock – the vegetables should be just covered (you may need to add a little extra water). Bring to the boil, then simmer until the broccoli is tender, roughly 4 minutes. Don’t overcook the vegetables or they will turn a dull green.
Using a stick blender, start blending the soup, adding a handful of spinach at a time – the spinach will cook as it’s mixed into the soup. Blend until the soup is smooth and thick, then stir through half the cashew cream.
Serve in bowls with a swirl of cashew cream on top and fresh parsley and chilli, if using, scattered over.