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Broccoli and pea soup with cauliflower cashew cream
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Ingredients
- 50 g raw cashews
- water, for soaking
Chive oil (optional)
- 250 g ice
- filtered water, for ice bath and for boiling
- 60 g fresh chives
- 150 g extra virgin olive oil
Soup and cashew cream
- 1 - 2 garlic cloves
- 100 g brown onion, cut into halves
- 3 spring onions/shallots, trimmed, white parts and half of green parts
- 80 g ghee
- 750 g water
- 2 tbsp lemon juice
- 2 tsp Chicken stock paste (see Tips)
- 250 g broccoli, cut into small florets and stalks cut into thin slices
- 300 g frozen baby peas
- 200 g cauliflower, cut into small florets
- 2 tsp salt
- ground black pepper, to taste (optional)
- 2 egg yolks (optional)
- Nutrition
- per 1 portion
- Calories
- 3018.3 kJ / 718.5 kcal
- Protein
- 13.2 g
- Carbohydrates
- 13 g
- Fat
- 67.1 g
- Saturated fat
- 20.9 g
- Fiber
- 10 g
- Sodium
- 1531.4 mg
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