Cream of Broccoli and Cashew Soup

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


2 pints of water
1 minced garlic clove
10g freshly grated ginger
50g cashew nuts
1 sprig rosemary
1/2 tsp. ground cardamom
1/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 vanilla bean
Pinch of freshly ground black pepper
Pinch of rock salt
600g broccoli chopped into small pieces (include the nutrient rich stem!)
1-3 tbsp. extra virgin olive oil
1-2 tbsp. apple cider Vinegar
Tamari soy sauce to flavour


Combine the water, garlic, ginger, cashews, rosemary, cardamom, cinnamon, cloves, nutmeg, vanilla, pepper and salt into a large pot and bring to the boil. Add the broccoli and boil for 2 minutes until its tender. Allow to cool until just warm. Whizz in the blender (preferably a Vitamix) until velvety smooth. Add in the olive oil & vinegar and process again. Serve hot with a few drops of Tamari soy sauce.

This is a good aromatic soup packed with fresh nutritious spices. Delicious for lunch or in the evening. What ever takes your fancy really...

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