One small onion (chopped) One head of brocolli (chopped) One large courgette (chopped) Two large handfuls of spinach Two cloves of garlic (chopped) 50g of cashew nuts One tablespoon of dried oregano Salt and pepper to taste 200ml of almond milk (or similar) 400ml of vegetable (or chicken) stock
Fry the onion for a few minutes until softened. Add the garlic for a minute. Add the rest of the ingredients, bring to the boil and then cover and simmer for 15 minutes or until all the vegetables are cooked. Blend all the ingredients with a stick blender or similar.
400g of chopped tomatoes 1 1/2 cups of chicken stock 1 clove of garlic Two large handfuls of cashew nuts Tablespoon of tomato paste Large handful of fresh basil Salt and pepper to taste
Add all the ingredients to a blender and blend until smooth and creamy Add contents to a pan and bring to the boil. Cover and simmer for approx 5 minutes
Immune-boosting Broccoli, Ginger and Turmeric Soup
One tablespoon of butter or coconut oil One leek (sliced) One large head of broccoli (chopped into florets) One teaspoon of turmeric powder One inch piece of ginger (chopped finely) 500ml of stock Salt and pepper to taste Double cream or coconut cream (optional)
Warm the butter or oil Fry the leeks until they are softened (approx 5 mins) Add the ginger and turmeric and fry for a minute Add the stock, season with salt and pepper and bring to the boil. Cover and simmer for approx 15 minutes or until the broccoli is cooked Blend. Serve with a large dollop of cream per bowl swirled through the soup.