Pure pure pure this soup is made from the wholiest of ingredients roasted squash and broccoli, mixed with some beans and topped with chopped cashews for an exotic twist. I saved the broccoli water for the stock.
Prep time: 15min – 1 hour
Serves 2
400g roasted squash
200g broccoli
500ml stock
½ – 1 can of kidney beans
40g cashews chopped
bread
I roasted half a squash one day and prepared amultitude of dishes with it, this is one of them. If you have already roasted your squash (45minutes at 180 degrees fan oven) this soup takes a matter of minutes. Boil broccoli for 10-15minutes. Blend squash and broccoli with broccoli water to a smooth, thick consistency. Mix in your can of beans (drained) and heat on the hob until heated through. Serve with bread and nuts.
Sarasvati Flow 