Source: My Goodness Kitchen | Serves: | Time: 30 min
Changes: quick soaked the cashews
1 tbsp Tubby Olive lime infused EVO
1 yellow onion peeled and diced
3 garlic cloves
2-3 jalapeños roughly chopped + plus more for garnish
1 medium potato, peeled and chopped
6 cups #broccoli chopped in to small florets
4 cups vegetable stock (homemade to reduce sodium)
1 cup baby spinach
1 cup cashews soaked overnight or in hot water for 15 minutes
1¼ cup nutritional yeast
1 tbsp lime juice
1 tsp smoked paprika
¾ cup dairy-free milk (I used coconut milk drink)
Salt to taste
1 tbsp EVO
Tortilla strips (the kind you use for salads)
To make the soup, place the onion, garlic and jalapeños in a food processor and blitz to a fine chop.
Heat a tablespoon of oil in a soup or large pot and add the onion mixture. Cook for two to three minutes or until the onion is soft.
Add the chopped potato and cook for another minute.
Add the broccoli and the stock and bring to a soft boil. Turn the heat down and cook for around fifteen minutes or until the potato is cooked through.
Remove the soup from the heat and stir in the baby spinach. Allow to sit while you make the cashew cheese sauce.
Drain and rinse the cashews and add them to a blender. Add the remaining cashew cream ingredients and blend well until smooth and silky. Add a tiny dash of water to move things along if needed.
Taste and season if required.
Pour the cream cheese in to a pouring jug or cup.
Rinse out the blender and add the broccoli soup, in batches if needed, and blend until smooth and well combined. Add a fresh jalapeño if you like things spicier.
To serve, pour the broccoli soup in a bowl followed by a swirl of the cashew cream cheese. Scatter with crushed corn chips, some chopped jalapeño and fresh coriander.
Finish with a quick drizzle of olive oil and a squeeze of lime juice.