Creamy broccoli soup with Asian flavours

I don't love Cauliflower. It smells bad, and whenI was a kid, we mostly ate it cooked to death and unseasoned. Not appealing. But I know brassica veggies - cauliflower, kale, broccoli etc are really good for us, and they are in season right now (cheap and plentiful) so I was delighted to try this soup from Lesh Karan, aka the Mindful Foodie!

cauliflower soup with asian flavours.jpg

serves 4 | cooking time 35–40 minutes | dairy-free, gluten-free, grain-free, vegan option

  • ½ cup cashews soaked overnight {or up to 2 hours} & drained
  • 2 tbsp coconut oil
  • 1 onion, finely chopped
  • thumb-sized knob {~20 g/0.044} ginger, fined grated or minced
  • ½ tsp chilli, or to taste
  • 1 medium potato, diced into small chunks
  • 3 ½ cups chicken or vegetable stock
  • 1 cup coconut milk
  • 3 small–medium {~ 700 g/1.5 lb} broccoli heads & stems, chopped into chunks {Note: peel off the tough skins on the stems}
  • 2 tbsp tamari sauce {wheat-free soy sauce}
  • juice of 1 lemon/lime, or to taste
  • Celtic/Himalayan salt, to season
  • fresh coriander, to serve

Heat oil in a heavy-based soup pot over medium flame.

Add onions and sauté until translucent.

Turn hob down to low, and add the ginger and chilli. Continue to sate until the onions and ginger have lightly caramelised.

Add the potatoes. Sauté for about 5 minutes, stirring continually.

Pour in the stock and bring to a boil over high heat, before turning down to a simmer.

Simmer the potatoes until cooked through but still firm {depending on how small you chopped the potatoes, this could take 5–10 minutes}.

Next, add the broccoli, cashews and coconut milk, and bring back to a gentle simmer.

Continue to simmer until the broccoli is just cooked until al dente — firm and still bright greening colour {about 5–8 minutes}.

Turn off the heat, and blend using a hand-held blender — or very carefully pour the soup into a blender to process {make sure the lid is on properly, and blend with great care!}.

Once blended, add more hot stock or water if you’d like a thinner consistency.

Stir in the tamari and lemon/lime juice {make it as tart as you like to balance the sweet creamy flavours of the cashews and coconut}.

Taste and season to your liking.

Serve with fresh coriander sprinkled on top.

Leftovers can be refrigerated for up to 4 days. Freezes well.

Variations

  • Try this soup with cauliflower instead of broccoli
  • Don’t like coconut milk? Replace with 1/2 cup real cream or 1/4 cup of thick natural yoghurt

Serving ideas

This soup is light on protein. You can serve it with a poached egg on top or some yoghurt/grilled haloumi/feta, and a slice of real sourdough/gluten-free bread on the side.


About Lesh:

In her heart, Lesh Karan is a writer and teacher, with traditional education in undergraduate pharmacy and a masters in medical sciences. A diagnosis of endometriosis led her to train as a holistic health coach and create The Mindful Foodie. Drawing upon her professional and personal experience, Lesh helps people to make conscious eating and lifestyle choices. You’ll find her work at themindfulfoodie.com.

PS: If you liked this recipe, we've gathered more of our favourites here.