Broccoli and spinach are two of the healthiest superfoods on the market, but how about eating them at the same time? If you’re in the mood to mix them together, we’ve got an amazing soup recipe just for you.
Nensi and Slaven Beram, who run the food blog Rainbow in My Kitchen, made us fall in love with broccoli and spinach soup with one of their delicious recipes. In addition to utilizing two of the healthiest veggies out there, this comfort food features a long list of other nutritious ingredients—including the delicious cashew cream.
Ingredients:
CASHEW CREAM
- 60 g cashews
- 100 ml plant-based milk
- 1 tablespoon tapioca flour
SOUP
- 2 tablespoons olive oil
- 1 onion, chopped
- 3-4 cloves garlic, minced
- 1 thumb-sized ginger, minced
- 600 g broccoli florets
- 450-500 g frozen spinach
- 4 cups of water
- salt
Instructions:
CASHEW CREAM
- Soak cashews in water for about an hour.
- After draining your cashews, place them inside a blender with plant-based milk and tapioca flour. Blend until smooth and set aside.
SOUP
- Put chopped onion and two tablespoons of olive oil in a large pot, and cook them for approximately five minutes over low-medium heat.
- Add ginger and minced garlic to the mix, and cook them while stirring constantly for a few minutes on low heat.
- Once the garlic is properly sautéed, add broccoli florets, spinach and water to the mix and wait for the soup to boil.
- Once you bring the soup to a boil, reduce the heat, and let the soup simmer for 15 minutes, before adding cashew cream to the mix. Cook for another 5-10 minutes, giving the broccoli florets enough time to be properly cooked.
- Puree the soup using an immersion blender, season to your liking, and served it topped with vegan yogurt or soy cream, pumpkin and sesame seeds, chives, and parsley.
