CREAMY BROCCOLI AND PARSNIP SOUP (VG)

This soup is “souper” easy to make and excellent for body balancing. The cashews provide a delicious creaminess along with vitamin E for immunity and essential fatty acids for hormone health. The vitamin C in the vegetables and herbs helps boost everyone’s happy hormones, whilst the broccoli works to clear excess oestrogen through the liver and gut.

SERVES 2
Recipe from Jo Davies
Photography by Jo Davies

INGREDIENTS
1 medium size red onion peeled and chopped
1 tablespoon olive oil
2 medium sized parsnips peeled and chopped
1 small golden kumara peeled and chopped
1 cup of chopped broccoli florets
Sprinkle of herb salt, and pepper (add to taste)
½ cup raw cashews
1 tablespoon of Greek yogurt
1 tablespoon of Living Goodness Sassy Sauerkraut
Chopped chives and parsley

METHOD
• In a pot simmer the cashew nuts in a small amount of water until soft (about 10 minutes)
• In a pan stir fry the red onion in the olive oil over medium heat until the onion is softened and slightly caramelised.
• Add the broccoli, parsnip, sweet potato, and onion to the softened cashew nuts (and the water they were cooked in). Add more water. Not quite covering the vegetables if you like a thicker soup.
• Bring to the boil and simmer gently with the lid on until all the vegetables are soft, about 10 minutes.
• Remove from the heat, season, and blend in a food processor or with a stick blender (watch out for splashes if blending uncovered!)
• Taste test and add more seasoning if desired.
• Pour the soup into 2 bowls adding a dollop of the greek yogurt, sassy sauerkraut, and the herbs on top to garnish.
• Serve with crunchy wholegrain bread of choice.