Cauliflower and broccoli make the base of this creamy brassica soup. Dairy free, we use cashew nuts to give it the creamy texture.
I made this for dinner tonight and it was enjoyed by all of us. Inge absolutely loved it, a great way to get greens in, and so delicious! We had this with toasted rye bread topped with nut butter.
1 head broccoli
1/2 large cauliflower
2 bay leaves
3 stalks celery (including leaves – I tend to use the middle part)
Heaped 1/2 cup cashew nuts
1 heaped tsp of Little Spice Country Garden Blend (see Note)
Salt (if desired)
Cut cauliflower and broccoli into large pieces. Place both into medium pot and fill up to just over half way with water. I tend to put the cauliflower and celery in first and then rest the broccoli on top. Add two bay leaves down the side of the pot into the water. Set over medium heat and simmer until starting to soften (approx 5 mins), Sprinkle over the spice blend and cashew nuts and simmer on low heat for a further 8-10 minutes until cashew nuts are softening and vegetables are tender. Remove from heat and allow to cool slightly. Remove bay leaves and then blitz in your blender until desired consistency is reached. Add a little more water if you prefer a thinner consistency. Season as desired.
Top with pumpkin seeds, or as above, with cashew nuts and hemp seeds. Enjoy…
NOTE – If you do not have the Spice Blend, you can alternatively place a small stem of rosemary and a small handful of thyme while cooking and then season with black pepper and salt.