Oh I really really really don't like this hot weather. I can't turn the oven to bake anything during the day as it heats the house up to much. So I haven't really been able to get my "bake" on to get some goodies up for the blog. However I made this awesome summertime soup for lunch late last week because for I was craving green stuff and this soup fit the bill.
You don't have to turn the oven on. I did however have use the stove top to steam the broccoli which is the main component of this recipe.
Yes you heard me right there is broccoli in this soup among a handful of other green vegetables. Don't stop reading now because I said broccoli, trust me this soup is AMAZING and you can't even taste the broccoli in the final product. It's like one of those "green monster" smoothies like everyone is raving about on blog land which has been pimped up to be a soup.
This soup is brimming full of goodness - full of broccoli, rocket and avocado you'll surely get your servings of greens in a bowlful of this. I know it sounds like a weird combination of ingredients but once you have buzzed it up and dizzled a little olive oil over it. your first taste will be a little tenative followed by another taste and before you know it you'll have downed the bowl looking for second helpings.
I served mind alongside a simple tomato and basil salsa which is a delightful sweet contrast to the creamy and yet zippy soup. This could be served warm or as a gazpacho (cold) depending on the weather. I served this lukewarm along side some nice crusty bread slathered in butter. I ate this the next day cold which was nice but I think I prefered it a little warm as it brings out the flavour of the soup more.
Adapted From Honest Fare's Recipe
Prep Time: 20 min
Cook Time: 10min
Keywords: steam appetizer main dairy free
Ingredients (serves 2)
- 1 x small head broccoli, cut into med florets
- 1 x small brown onion, diced
- 2 x cloves garlic
- 1/4 tspn chilli flakes
- 1/2 x large avacodo
- 2 x small handfuls of rocket
- 1 Tbls olive oil
- 1 tspn salt to taste
- 3 Tbls cashews
- 1-1/12 cup water
- 2 Tbls lemon juice
- 1 x medium tomato, finely diced
- 2 Tbls fresh basil, finely sliced
Place the cashews into 1/4 cup of the water and set aside.
Lightly steam the broccoli florets until tender and bright green. Remove and place into a blender. Set aside.
Over a medium heat saute the onions and garlic with the olive oil until translucent. Cool and place into the blender with the broccoli.
Place the remaining ingrediets except the tomatoes and 1 tablespoon of the basil.
Add the cashews along with the soaking water and 1/2 cup of the remainging water. Blend until a smooth consistency. Add remaining water if you need to thin the soup out a bit. Ladle soup into a bowl
Mix together the diced tomatoes and remaining basil and place in the middle of the soup.
Serve alongside some crusty bread.
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I will admit this is soup is probably not to everyone's taste which is fair enough, however I urge you to get out of your flavour comfort zone and try this. You might be pleasantly surprised.