A power house of greens and antioxidants that doesn’t taste horrendous.
This soup can easily be batch made for the week ahead, works as an appetiser or as part of a more balanced meal alongside a serve of protein.
- Ingredients for 4 serves
- 1 head of broccoli
- 1/2 cup 4 hour(+) soaked cashews (or macadamias work well)
- juice of two lemons
- bunch of parsley
- 2-3 cloves of garlic (you do you, I popped 4 in but this is a bit much for some)
- 1/4 cup nutritional yeast
- 1 tbsp seeded mustard
- 1 tbsp stock
- salt and pepper
- 4 tbsp of goats cheese (to garnish/ add creamy goodness to each bowl)
Method
- Boil 1 litre of fresh hot water and chop your broccoli into florets, discarding the tough outer skin of the stalk but saving the softer middle stalk. Once the kettle is boiled, pour water over the broccoli and let sit 5-10 minutes (depending how smooth you would like your soup, longer will result as smoother).
- Whilst the broccoli is blanching, place all other ingredients into your blender.
- Very simply blitz the entire lot together with 1 cup of the hot water the broccoli was blanching in until it has reached the consistency of your dreams.
- Pour your portion into a pan to heat and once it is steaming, carefully pour into a bowl and dollop goats cheese.
The above makes 4 serves. The following macros are per serve:
Per serve: 115cal 12.5gC 8gF 4gP
This recipe is dedicated to my awesome sister who is currently growing some inspirational vegetables in her garden! She motivates me no end with her gardening, her cooking adventures and the way she attacks all things in life, be it parenting, wifeing, studying or work. Love your work, love you more 🙂 xx
SaeYond Health 