Wednesday, March 2, 2016

Super Green Soup with Cashew Cream

Can it really have been two and a half years since I was last here? Seems it must be true. Of course I've been making soup, a lot of Hall of Famers, and some new soups. A few were underwhelming which is always disappointing- and I don't see the point in sharing them here. Yesterday I made this unusual verdant soup, and it was great. I will definitely be making this soup again.

Super Green Soup with Cashew Cream

This soup is a celebration of all things green. Zucchini, kale and leeks also work well, along with any other greens from the fridge that need using up.

1 Tblsp olive oil
1 onion, chopped
1 head of broccoli, cut into florets, stem separate
3 handfuls fresh or frozen peas
700mL hot vegetable or chicken stock
1 small bag baby spinach

For the Cashew Cream
150gm raw cashews
1 clove garlic
Zest of 1 lemon

A few hours before making the soup, prepare the cashew cream. Put the cashews into a bowl, pour over 300mL hot water and leave to soak for at least 2 hours. Once the cashews are tender, drain and place into a food processor along with 300ml of fresh water, the garlic and lemon zest. Blitz until completely smooth and creamy. Set aside

Heat the olive oil in a large saucepan, and sweat the onion until translucent. Add the chopped broccoli stems, cook for a few minutes. Add the broccoli florets and peas, cook for 5 minutes, then add the hot stock - the vegetables should be just covered (you may need a little extra water). Bring to the boil, then simmer until the broccoli is tender, roughly 4 minutes. Don't overcook the vegetables or they will turn a dull green.

Blend soup adding the spinach - the spinach will cook as it's mixed into the hot soup. Blend until the soup is smooth and thick, then stir through half the cashew cream.

Serve with a swirl of cashew cream on top.

Serves 4
Edited extract of Amelia Freer Cook. Nourish. Glow
Published in Sunday Telegraph body + soul 28/2/16

Naturally I modified the original recipe a bit. I did have some zucchini and half a butter lettuce in the fridge to use up. I put the zucchini in with the stock, and mixed the lettuce in with the spinach at the blending stage.

The colour was beautiful punchy green the first night, but I forgot to photograph it. It was a little bit more olive green the next day.

It was good warm or chilled.

I'd never made cashew cream before. It was good- quite runny with the 300mL of water, you could easily reduce the water a little for a slightly thicker cream.

I didn't notice that it was meant to have chopped fresh parsley as a garnish until I was typing here. Clearly it was fine without it. Coriander would work I think, or basil- Master Soup is quite obsessed with basil currently.

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