Green Cashew Soup with Cashew Cream

Green Cashew Soup with Cashew Cream


1 tbsp Forty Thieves Cashew Butter
1/4 cup warm water
1 tbsp olive oil
1 onion, finely diced
4 garlic cloves, mince
1 tbsp ginger, finely grated
4 cups vegetable broth
1 large broccoli head, roughly chopped
300g spinach
1/2 cup Forty Thieves Cashew Butter
Salt and pepper to taste



Combine the water and cashew butter in a small bowl and mix thoroughly until smooth. Set aside for serving.


Heat olive oil in a large saucepan over medium heat. Place onion, ginger and garlic in the saucepan and cook for about 5 minutes until the onions are translucent. Add the vegetable broth and all remaining ingredients. Simmer on a medium/high heat for 30 minutes. Remove from heat.


Using a stick blender, blend the mixture until smooth and creamy. Sprinkle salt and pepper to taste.


Pour into bowls and top with the cashew cream set aside earlier. Garnish with sautéed broccoli and cashew pieces.


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