My son was just born. I was scrambling for simple and fast dinners. Feeding was inexplicably difficult, the pain from birth was intense. With weeks passing, my body was still unable to stand for long periods of time. My sister sent me a simple recipe she received when purchasing her blender. She promised a quick prep and minimal effort. I made it the first time and it was like chunky water. It was foul. Then I gave it another shot, made some adjustments and 3 years on, its still a family favourite.
Just throw everything in a pot and then blend when cooked.
The simplicity of this soup is what makes it so underrated. The creaminess from the cashews is moreish but the broc is to be exalted. The broccoli is a HERO and doesn’t deserve to be plopped on the side next to some grey meat and sad- looking over steamed veg. It deserves to be showcased in all its glory. This soup does just that.
This recipe calls for:
- 1 large or 2 medium broccoli
- 1 cup of cashews
- 1 litre of water/stock
- 4-5 garlic bulbs
- 1 brown onion
- Salt and Pepper
All you need to do is:
- Wash and cut broccoli. Peel and cut onion and garlic roughly.
- Throw broccoli, onion and garlic in a large pot on medium heat. Mix around for 30 seconds or so and then add water/stock. (adjust according to taste. I use ¼ stock and ¾ water).
- Bring to the boil and then simmer with lid off for 20-25 minutes.
- Add to a high speed blender and blend until smooth.
- Return to the pot and serve with some toasted crusty sourdough drizzled with olive oil.