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Broccoli soup with Cashew cream & Sweet potato chips

Prep Time4 hours
Cook Time1 hour
Total Time9 hours
Servings: 2 servings
Author: Lisa & Erik

Ingredients

Broccoli soup:

  • 100 g onions chopped
  • A little vegetable oil
  • 3 cloves garlic minced
  • 250 g broccoli chopped into pieces
  • 1/4 green chili finely chopped
  • 1 square of organic vegetable broth or the equivalent
  • 3 cups of water
  • 1 tsp. lemon juice
  • Cayenne pepper
  • Sea salt to taste

Cashew Cream:

  • 1/2 cup / 75 g raw cashews
  • 1/2 cup / 150 ml water
  • 1 clove garlic
  • 1 tsp. lemon juice
  • Pinch of sea salt

Sweet Potato Chips:

  • 1/2 Sweet Potato
  • 1 tbls vegetable oil
  • Sea salt

Instructions

  • Soak the cashew nuts for a least 4 hours (preferably overnight).
  • Mix the cashew's in a blender with the rest of the ingredients until you have a creamy texture.
  • Put the oven on 175°C/350 F, chop the sweet potato into fine slices. Add them to a oven safe tray, mix them in the vegetable oil. Bake for 1 hour.
  • Chop and mince the onion, chili and the garlic. Cut the broccoli into similar pieces.
  • Fry the onions for a few minutes in a casserole and add the garlic and chili to let i go for a few more minutes.
  • Add the water and the vegetable broth, bring to a boil.
  • Add the broccoli let it boil for approximately 5 min until it is al dente.
  • Mix it with a hand blender or in a ordinary blender until you have a nice green smooth soup.
  • Taste the soup and add some lemon juice, salt and cayenne pepper until it's delicious.
  • Serve with the cashew cream.