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Creamy Dreamy (almost) “Instant” Soup

Bone-broth based soups are so on trend right now and for good reason. They are;

  • super soothing on the tummy
  • never fail to boost the ole’ immune system
  • are a warming option on a chilly day.

Yet we don’t always have broth on hand. Perhaps the butcher was out of bones or we really just couldn’t be effed (if we’re being totally honest) going through the whole broth making process. Could it be that we just want a plant-based option? One that’s still satisfying and creamy like the rich, brothy purees we know and love. Enter this three ingredient soup that is sure to rock your world. Bonus? It can be ready in 30 minutes start to finish. Yes plez!

Creamy Dreamy (almost) “Instant” Soup 

Serves 1

  • 1 1/2 cups peeled and cubed butternut pumpkin
  • 1 1/2 cup chopped cauliflower florets
  • 300ml filtered rain water (or your fave type of water)
  • 1/4 cup soaked raw cashews, see note

Method

Place veggies and water in a large saucepan with a lid. Bring to the boil and turn down to a simmer for 25-30 minutes or until the veggies are nice and tender (but not mush).

Drain the cooking liquid into a tall glass (DO NOT DISCARD!).

Plop veggies into a blender and add soaked cashews. Blend on high until a creamy, velvety smooth puree/soup consistency is achieved. Pour soup into a serving bowl. Don’t be too anal about getting it all out of the blender, leave a few tablespoon of the puree in the blender and don’t worry too much about scraping down the sides because …

Then you add the cooking liquid to the blender. Whizz on high until all the soup has come away from the sides of the blender and you have a pale orange liquid. Pour your beautiful sweet elixir back into the glass.

Retreat somewhere relaxing, slowly sipping on your warm drink (any vitamins that leached out of the veggies whilst cooking were retained in the cooking water – so this way you make sure that nothing goes to waste and you get the biggest nutritional bang for your buck) and then dig into your creamy dreamy soup and savour every “warm hug-like” mouthful

Notes

Soak cashews for 4-6 hours in filtered water then drain and rinse. This step is optional, but helps to remove the phytic acid in the nuts that can interfere with nutrient absorption.  If you forget or don’t have time, don’t stress. It’s only 1/4 cup. You’ll survive.