Spinach and Broccoli Soup


2 broccoli heads, cut into florets

1 leek, thinly sliced

100g spinach

1 garlic clove, crushed

30g ginger, finely chopped

750ml water

440ml coconut milk

50 roasted cashew nuts, finely chopped

Olive oil


Heat oil in a large pot, add the leek, garlic and ginger and cook 3 minutes.

Add the broccoli, spinach, and water. Cover with a lid and cook for 10 minutes until the broccoli is tender.

Add the coconut milk and cook for a further 2 minutes then remove from the heat.

Using a hand-held blender, blend until smooth and creamy.

Divide the soup between bowls and top with chopped cashew nuts.

Serves 4-6

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