Broccoli and Cauliflower Quinoa Soup

Serves: 4

Time: 30-60 Mins

Ingredients

2 TBSP Olive Oil
1 Large Onion Chopped
3 Cloves Garlic
1 TSP Dried Mixed Herbs
1/2 Cup Quinoa
2 Cups Broccoli
1 Cup Cauliflower
4 Cups Spinach
20 Cashews (soaked overnight or boiled for 5 mins)
2 TBSP Nutritional Yeast
1 Vegetable Stock Cube
Juice of 1/2 a Lemon
2 TSP Apple Cider Vinegar
Salt and Black Pepper to Taste

Method

Heat Olive Oil in a large soup Pan and add Onions and Garlic cooking for a few minutes till fragrant. Then add in Mixed herbs and cook for a further minute.
Then add Quinoa, Broccoli, Cauliflower and fill the pan with Hot Water until all the food is covered with water. Bring to the boil and then reduce to simmer, cover and leave for 20 minutes.
In the meantime, rinse Cashews and pop them into a blender with 2 cups of cold water and blitz until it resembles milk.
When quinoa and vegetables are cooked, take off of the heat, add in the spinach and set aside to cool.
Once cooled put the soup mixture, nutritional yeast and cashew cream into a blender and mix on high until fully blended. You can partially blend if you’d like a chunkier soup.
Pour back into your pan on medium heat and salt and pepper to taste.
Turn off of heat and add in Apple Cider Vinegar and Lemon Juice.
Serve with Hemp Seeds and freshly cracked Black Pepper 💖

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