Super Green Soup

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Category: Lunch Dinner


For the soup

1 tbsp. olive oil
1 onion, chopped
1 head of broccoli, cut into florets
5 handfuls of frozen peas
700ml low-salt vegetable stock
1 bag of baby spinach
1 green chilli, chopped (optional)
For the cashew cream 
150g raw cashews
1 clove of garlic (optional)
Zest of 1 lemon
Parsley to serve

Super Green Soup Directions

    1. To make cashew cream, place cashews into a bowl, pour over 300ml hot water and leave to
    soak for at least 2 hours.
    2. Once the cashews are tender, drain and put into a food processor, along with 2 tablespoons
    fresh water, garlic and lemon zest , and blitz until completely smooth and creamy, adding
    additional water if desired. Set aside.
    3. Heat 1 desertspoon of olive oil in a large saucepan, and sweat the onion until translucent.
    4. Add the broccoli, peas, chilli and stock to the saucepan – the vegetables should be just
    covered with water.
    5. Bring to the boil, then simmer until the broccoli is tender, approximately 3-4 minutes. Avoid
    overcooking the vegetables or they will turn a dull green colour. Chop the onions, parsnip,
    pepper and carrots and fry lightly.
    6. Using a stick blender, begin to blend the soup.
    7. Add a handful of spinach at a time – it will cook as it is mixed into the soup, and continue
    8. Blend until the soup is smooth and thick, then stir through half of the cashew cream.
    9. Serve in bowls with a swirl of cashew cream on top, plus the fresh parsley.
    Note: Courgettes, Kale and leeks also work well, along with any other greens from the fridge that
    need using up.

Recipe notes

Serves 4

Nutrition facts


Per Serving

Kcal: 79 kcal
Kjoule: 325 Kjoule
Fibers (g): 2g
Sodium (mg): 0.1mg
Carbs: 3.3g
Sugar (g): 1.5g
Fat: 5.3g
Saturated fat (g): 1g
Proteins: 3.4g

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