Rated 5 out of 5 based on 1 votes
- 1 x small head broccoli, cut into med florets
- 1 x small brown onion, diced
- 2 x cloves garlic
- 1/4 tspn chilli flakes
- 1/2 x large avacodo
- 2 x small handfuls of rocket
- 1 Tbls olive oil
- 1 tspn salt to taste
- 3 Tbls cashews
- 1-1/12 cup water
- 2 Tbls lemon juice
- 1 x medium tomato, finely diced
- 2 Tbls fresh basil, finely sliced
Place the cashews into 1/4 cup of the water and set aside.
Lightly steam the broccoli florets until tender and bright green. Remove and place into a blender. Set aside.
Over a medium heat saute the onions and garlic with the olive oil until translucent. Cool and place into the blender with the broccoli.
Place the remaining ingrediets except the tomatoes and 1 tablespoon of the basil.
Add the cashews along with the soaking water and 1/2 cup of the remainging water. Blend until a smooth consistency. Add remaining water if you need to thin the soup out a bit. Ladle soup into a bowl
Mix together the diced tomatoes and remaining basil and place in the middle of the soup.
Serve alongside some crusty bread.
* This soup is a great served either warm or cool !
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