Golden Broccoli Soup
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Broccoli is a versatile veg; delicious steamed or roasted, or turned into a golden broccoli soup on a colder day... We used to serve this creamy and delicious soup in our organic plant-based café in Palmy and it was one of the favourites.
Servings: 4 - Time: 35-40 min - Difficulty: medium
Ingredients
300g broccoli (1 small medium sized broccoli, including stems)
120g carrots
140g brown onions
100g cashew nuts
1400g water
24g vegetable stock powder
2 tsp turmeric powder
Method
1. Cut broccoli into small florets, keep the florets whole for adding at the end, stems will be blended into soup. Peel and dice the stems.
2. Peel and grate carrots, set aside.
3. Peel and chop onions finely. Add onions, carrots and broccoli stems to pot and sauté in a little olive oil for 5-7 minutes. Add in turmeric, cook 1 minute longer.
4. Dissolve stock powder in boiling water, add to pot.
5. Place cashews into blender with enough liquid from pot to cover and blend until completely smooth. Now add rest of pot veg and liquid to blender and puree soup. Return to pot once smooth.
6. Add broccoli florets, let cook around 5 mins until tender.
7. Optional: serve with dukkah.
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