Cashew, Leek and Broccoli Soup with Cumin
Recipe & Photography by Lisa Brooke
5 med heads of broccoli, florets and stems trimmed and cut halved
2 leeks, chopped
1 bunch of asparagus, woody ends removed
3 cups frozen baby peas, thawed
1 heaped tsp ground cumin
1 tbs olive oil
1L salt reduced vegetable stock
Sea salt and white pepper to taste
In a large pot on medium heat, add olive oil and sauté leeks with cumin till tender.
Add broccoli, and cover with stock. Simmer, covered for 20 mins before adding asparagus and peas. Simmer for a further 10 mins.
Meanwhile, blitz cashews in food processor until finely chopped.
Season soup with a pinch of sea salt and white pepper.
Remove from heat and blend with a bar mix until smooth.
Serve with cracked black pepper and crumbled feta.