Broccoli Green Garlic Coconut Cashew Soup! If someone had asked me a couple of months ago which my favourite soup was, it would probably have been the carrot orange, perhaps the mushroom rosemary or the pumpkin green garlic turmeric soup.
I would have NEVER expected this Broccoli Green Garlic Coconut Cashew Soup to top my list, yet that’s just what happened! So I just had to share this smooth, silky, creamy soup with you, my shout out for #veganuary.
#vegan & #glutenfree.
While we’ve always loved broccoli at home, steamed, stir fried, tossed in salads or just butter, perhaps Ottolenghi’s chargrilled version, soup and broccoli were never on my horizon. This was something I never wanted to do!
Then just a few days all I had on hand was broccoli. Winter evening supper is just a whole lot easier if there’s soup and crusty bread, preferably slathered with garlic butter. Talking about garlic, that is one ingredient that I always have on hand.
I use copious amounts of garlic and it practically finds itself in every savoury dish I make. With green garlic abundantly available in winter in North India, I ALWAYS have a large bunch in the fridge. It just makes me very happy and I use it with gay abandon!
And that is how this soup came to be. As usual, for me, a soup should be quick and simple to make. I use my staple pantry ingredients and I find shortcuts to everything. Here too, a quick glug of extra virgin olive oil, burnt garlic, onion, broccoli, paprika, cashews was all it took. Some water, steam the veggies in my Fujihoro saucepan, then coconut milk, simmer, puree, done!
I think coconut milk is the best thing ever! I always have some in my pantry and it makes the soup creamiest best! Add cashews to the equation and the soup screams SILKY too!!!
For a nut free version, just skip the cashews, but please make it. It’s quite the comfort food that’s warmed us this winter! Don’t forget to reserve some crisp fried garlic bits and cashews to top the bowls!
I love how pretty the garnish looks in this Mauviel 1930 copperware dish. That copperware pairs beautifully with all my old copper in this frame, and just like loads of garlic, loads of copper makes me happy too!
Broccoli Green Garlic Coconut Cashew Soup ... firm favourite! #glutenfree #vegan
Ingredients
- 200g small head broccoli broken into pieces, room temperature
- 1/2 cup cashews
- 1 onion chopped
- 2-3 stalks garlic greens chopped
- 6 cloves garlic sliced
- 2 tbsp extra virgin olive oil
- salt
- 1 tsp sweet smoked paprika
- 300ml coconut milk
- 1 Juice of 1 lime
Instructions
- Heat extra virgin olive oil. Fry garlic until brown & fragrant. Reserve a few slices for garnish. Add onion and garlic greens, sauté for 5 mins.
- Add broccoli, cashews, salt, smoked sweet paprika, stir well. Cover and cook on medium high for 5 minutes.
- Add 1 cup of water and simmer covered for 15 minutes.
- Add 300ml coconut milk and simmer for 10 minutes, uncovered.
- Blend until smooth and return to pan. Add the juice of a lime. Taste and adjust seasoning if required.
- Serve with a drizzle of extra virgin olive oil and crisp garlic slices.
