Spinach and Broccoli Soup
1 leek, thinly sliced
1 garlic clove, crushed
30g ginger, finely chopped
440ml coconut milk
50 roasted cashew nuts, finely chopped
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.