Creamy Broccoli Spinach Soup

Broccoli is high in fibre, packed with nutrients and very low in calories. Best to consume it cooked or steamed. The taste is bitter and works well to balance Kapha and Pitta Doshas. Since the effect is dry and light it can aggravate Vata. However, Vata is balanced with coconut milk, avocado and cashews. You can also add cumin powder. Broccoli and Spinach are both bitter and balance Pitta. For Kapha, reduce coconut milk, no cashews and halve the avocado.

Serves 4

Ingredients

2 Handfuls Baby Spinach

300 grams Broccoli (cut into florets include stem)

2 Shallots (diced)

1Garlic (clove, minced)

1 tbsp Coconut Oil

1/8 tsp Sea Salt

2 cups Vegetable Broth

100 ml Plain Coconut Milk

1/2 Lemon (juiced)

1/2 cup Cashews Raw, (Soaked in hot water)

1 Avocado (sliced)

Directions

Heat coconut oil in a large pot over medium heat. Add shallots and sauté until golden (about 5 minutes). Add garlic and stir for another minute.

Add vegetable broth to the pot. Stir until producing a light steam. Add the soaked cashews and bring to a boil. Add the broccoli florets in with the mixture and let steam for 5 minutes or until broccoli is bright green.

Add salt to taste. Add coconut milk and stir well.

Add spinach. Stir just until the greens are wilted and remove from heat.

In your magic bullet, or hand mixer blend the soup until smooth.

Transfer blended mixture back into a large pot. Warm to desired temperature.

Ladle into bowls. Drizzle with a splash of olive oil, lemon juice and garnish with avocado slices.