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Spinach and Broccoli Soup
Ingredients
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
Method
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
