Prep Time: 5 Minutes Cook Time: 20 Minutes Total Time : 25 Minutes Serves: 5
INGREDIENTS
1 tbsp coconut oil
3 cups broccoli florets
1 yellow onion, chopped
11/2 carrots, shredder
1 1/4 cup, raw cashews
6 cups vegetable broth
1 tsp turmeric powder
1/2 cup canned coconut milk
1 tsp ground black pepper
Salt to taste
DIRECTIONS
1. Heat coconut oil in a large pot over medium heat. Cook onions and carrots until onions become translucent. Add spices, and stir. Heat for about 1 minute longer.
2. Add broccoli florets, and cook about 5 minutes.
3. Add broth, bring to a boil, and then reduce to a simmer for 5 minutes.
4. Place cashews in a blender, add the coconut milk to cover cashews. Carefully blend cashews into a smooth paste, adding more milk if needed.
5. Add cashew mixture back into the soup. Mix well and enjoy!
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