Super Green Soup
This soup, from Amelia Freer's Cook. Nourish. Glow., is the most nutritious soup I have ever made. Packed full of leafy greens, it is the best way to eat these superfoods, considering you get them in abundance in one bowl (much more than you would get if you put them on your plate with your dinner). It takes no time at all to cook, as the key here is not to overcook the vegetables because a) they start to lose their vibrant green colour and b) they lose more goodness the longer they are cooked.
This soup is perfect for lunch time and tastes so good. I remember trying a green cleansing soup I once came across and it was awful. But this one is really tasty. And you can almost feel the goodness detoxing your body once you've eaten it. Give it a go yourself and see what you think:
1tbsp olive oil
1 onion, chopped
1 head of broccoli, cut into florets
3 handfuls of fresh or frozen peas
700ml vegetable stock or chicken stock
250g baby spinach
optional: a small handful of fresh parsley, chopped1 green chilli, chopped
optional: 1 green chilli, chopped
For the cashew cream:
150g raw cashew nuts
300ml hot water
1 garlic clove
zest of 1 lemon
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.
There are lots of great recipes in Cook. Nourish. Glow. and this one is particular is very fitting with the books title! Don't forget to have it with our socca bread from last weeks recipe!