Roast Cashew and Broccoli Soup
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By The Nutrition Academy
Roast Cashew and Broccoli Soup
3 steps
Prep:10minCook:30min
Updated at: Thu, 03 Jul 2025 05:21:10 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories262.8 kcal (13%)
Total Fat12.4 g (18%)
Carbs24.7 g (9%)
Sugars4.1 g (5%)
Protein17.6 g (35%)
Sodium1119 mg (56%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

1kgbroccoli
including stalks, chopped

3spring onions
roughly chopped

2potatoes
medium, roughly chopped

6 cupsbone broth
or filtered water

5 clovesgarlic
halved

2 tspsalt

¼ tspdried oregano

¼ tspdried marjoram

¼ tspdried parsley

¼ tspdried sage

½ cupcoconut milk
organic

2 Tbsplemon juice

½ cupcashews
soaked until soft

cashews
Roasted, to garnish
Instructions
Step 1
Place vegetables in a large saucepan with broth or water, garlic, onions, salt and herbs. Cover and bring to a boil, then simmer for 20 minutes and the potatoes are tender.
Step 2
Remove from the heat and add coconut milk, cashews and lemon juice and purée until smooth. If you prefer your soup to be more runny, add more broth or coconut milk.
Step 3
Serve with chopped roasted cashews on top.
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