Recipe: Broccoli & Cashew Soup with Arame

Dairy-free, Gluten-free, wheat-free, paleo

This soup is embarrassingly easy to make and is always a hit. It freezes well too.

Cashew nuts make the soup rich and creamy and most people can’t believe that no cream has been used. Broccoli is yet another super-food, renowned for its antioxidant, anticancer and detoxifying properties. Arame is a type of seaweed with a fantastic mineral profile and this is an easy way to get some into our system!

Ingredients

• 1 tablespoon olive oil
• 2 leeks, trimmed, washed, sliced into wheels and each wheel then cut in half
• 2 heads broccoli, washed and roughly chopped (optional to also slice stalks)
• 3-4 large zucchinis, washed and sliced
• 6-8 cups vegetable stock (enough to just the cover veggies)
• 3 handfuls of raw cashew nuts
• Handful of arame
• Sea salt & cracked black pepper to taste

Instructions

1. Heat the olive oil in a soup pot, add in the leeks and sauté until they become rich green in colour.
2. Add broccoli, zucchini and stock. Add more stock if needed so all ingredients are just covered.
3. Add cashew nuts and arame.
4. Season with salt & pepper.
5. Bring to a gentle boil and then simmer for roughly 25 minutes, or until veggies and cashews are tender.
6. Use a handheld mixer to liquidise soup in the pot itself.
7. Serve and enjoy!