in Soup Recipes

Creamy broccoli and cashew soup

updated

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Ingredients for 4 servings:

  • 2 heads of broccoli, approx. 1 kg
  • 75 g cashew nuts
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 liter of water
  • n. B. Nutmeg
  • e.g. chili
  • e.g. sweetener (sucralose) or stevia

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

low-carb, vegan

Cut or break the broccoli into florets and wash. Trim the tough outer layer from the stalk and roughly dice the inside. Add water to a pot and cook the broccoli with baking soda, salt, and cashews until soft, about 20 minutes. Puree the soup very finely using an immersion blender or a blender. Add more water if needed until the desired consistency is reached. Season with chili, nutmeg, and salt. If desired, you can add a sweetener tablet (preferably sucralose) for a fresh flavor. Nutritional information for the entire soup (4 servings): Energy: 2850 kJ / 681 kcal Fat: 38.8 g Carbohydrates: 39.1 g Protein: 42.5 g

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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