Broccoli and cashew soup with mild curry chickpea garnish

Broccoli and cashew soup with mild curry chickpea garnish

Green! A creamy and comforting soup to use your broccoli and fill up with vitamins and nutrients. The secret ingredients to make this very creamy soup a success? ... Avocado and cashews give the soup a sweetness and creaminess without the need for cream or cheese.

I love that my soup has toppings, so for this one I roasted some broccoli florets and chickpeas with some mild curry powder. In addition to making, pretty, it gives a good visual and makes the soup even more interesting from a nutritional point of view! Without the side that the texture mix is ​​very interesting.


Broccoli and cashew soup with mild curry chickpea garnish

Makes: 3 to 4 servings


2 tablespoons of olive oil 
1 / 2 cup of organic raw cashews 
3 garlic cloves, minced
4 cups of chopped broccoli florets
1 medium potato, cubed
4 cups of vegetable broth
1/2 teaspoon ground black pepper, or to taste
1 1/2 cups of water
1 lawyer

1 / 2 cup of organic chickpeas cooked, drained 
1/3 cup chopped broccoli florets
2 teaspoons of olive oil
2 teaspoons of mild curry powder
1 / 4 cup of organic raw cashews 



    1. To prepare the soup, heat the olive oil in a large saucepan over medium-high heat.
    2. Add cashews and garlic, cook for 1 minute.
    3. Add the broccoli and the potato, continue cooking for 5 minutes, stirring often.
    4. Pour in the vegetable broth and bring to a boil, reduce the heat to simmer.
    5. Cook, covered, for 8 to 10 minutes, until the broccoli and potatoes are tender.
    6. Remove from fire.
    7. Use an immersion blender in the pot to puree the soup.
    8. Incorporate the pepper and add the water.
    9. Reduce heat to medium and cook for another 5 minutes or until the soup is heated through. Stir in the avocado and mix again with the immersion blender.
    10. While the soup cooks, prepare the toppings.
    11. Preheat the oven to 400 degrees F.
    12. Spread the chickpeas and broccoli in a single layer on a large baking sheet.
    13. Drizzle with olive oil and sprinkle with mild curry powder and freshly ground pepper to taste.
    14. Bake, 15 to 20 minutes, until the chickpeas are golden brown and the broccoli is tender and the edges start to crisp.
    15. Stir at least once during cooking.
    16. To serve, pour soup into serving bowls and garnish with an equal amount of chickpeas, chopped broccoli and cashews.



    Bon appétit!



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    • Caroline Bisaillon
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