GINGER LEMON BROCCOLI SOUP
Ingredients:
– Knob of coconut oil
– 1 red onion, roughly chopped
– 2 cloves garlic, roughly chopped
– 2 medium-large heads of broccoli (665 gr. / ~1.5 lbs. or 0.7 kg.), roughly chopped
– 1 cup (145 gr) raw cashews
– 5 1/4 cups (1.2 L) water
– 1 1/2 tsp. salt + black pepper to taste
– 20 gr herbs (half cilantro + half mint), leaves + tender stems of cilantro
– 2 thumb size (33 gr) piece of ginger, peeled (~ 4 cm or 1 3/4 in. length)
– Juice from 1/2 – 1 whole lemon (I used 3/4 of a lemon)
– Couple handfuls cherry tomatoes, halved
Instructions:
Saute onion and garlic in a large soup pot over medium heat.
Add broccoli, cashews, water, and salt. Cover, bring to boil, then reduce heat to simmer for 10 minutes.
Pick mint leaves off of tough stems and tear cilantro in half. Add to pot, grate in ginger, and squeeze in lemon.
Puree with a hand blender until smooth and creamy. You might need to puree soup for another minute longer than you think necessary in order to obtain the thick, creamy consistency.
Stir in cherry tomatoes to warm through and serve!