A broccoli soup recipe from My New Roots that has all the same benefits as kale.
If there’s anyone who knows how to make a plant-based, largely vegan and gluten-free diet a more delicious and actually exciting undertaking than order-in Thai, it’s Sarah Britton of My New Roots. Leading up to the release of her first cookbook on March 31 (aptly titled My New Roots), we asked the holistic nutritionist and cook to share some of her all-time favorite recipes right here. Check back weekly for plenty of healthy inspiration.
Cream of Broccoli Cashew Soup
“I eat a ton of broccoli, I just don’t love it that much. This was an attempt to get more broccoli into my system. Broccoli is a cruciferous vegetable—that’s in the same family as kale, cauliflower, Brussels sprouts and mustard greens. They have an incredibly high sulfur content, which is a cancer-fighting compound, and they’re also very high in chlorophyll. They are loaded with anti-oxidants, huge vitamin C content… They’re very, very powerful foods.
One of my goals is to eat at least one head of broccoli a week. This soup is a really easy way of doing that because it comes together really fast. You don’t need the cashews if you don’t want to, but the base of the broccoli soup is really fresh—it’s very simple, which is what I’m all about. It’s just a good way to get the green in your bod.”
1 lb / 500g onions, chopped
1 knob coconut oil
½ tsp. sea salt
6 cloves garlic, minced
2 lbs / 1kg broccoli, chopped into florets
6 cups vegetable broth
fresh green chili, minced (enough to suit your taste)
½ cup nutritional yeast
1 cup packed flat-leaf parsley, leaves and tender stems only
2 tsp. lemon juice
sea salt to taste
chili flakes for garnish, if desired
1 cup / 150g raw cashews
1 ¼ cups / 300ml water
2 cloves garlic
2 tsp. lemon juice
¼ tsp. sea salt
1. Place cashews in a large bowl and cover with water. Add 1 teaspoon of sea salt, stir and let soak at room temperature for about 4 hours (overnight is fine). Drain and rinse.
2. Place cashews in a blender, add all other cashew cream ingredients and blend on the highest setting until completely smooth. Season to taste. Set aside.
3. Heat a knob of coconut oil in a large stockpot. When melted, add onions and a few pinches of sea salt, stir, and cook until the onions have softened, about 5-7 minutes. Add garlic and chili, stir, cook for 2 minutes. Next add the vegetable broth, and bring to a boil. Add the broccoli florets and simmer for just five minutes – do not overcook! The broccoli should be bright green and slightly al dente.
4. Remove about half of the cashew cream from the blender and set aside. Add the stockpot contents to the blender (you may need to do this in batches) and blend on the highest setting until smooth. Add the nutritional yeast, parsley, and lemon juice. Blend on high until smooth. Season to taste.
5. To serve, pour the soup into bowls. Add a few spoonfuls of the leftover cashew cream and swirl into the soup. Sprinkle with chili flakes and a couple parsley leaves. Enjoy hot.
Read more about this recipe on My New Roots. Photography courtesy Sarah Britton.