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Calmness in a bowl, this easy and satisfying soup has under 10 ingredients and under 20 mins to make.

Benefits: This soup is packed with leafy greens, which provide us with a rich source of fiber, folate, and magnesium. Magnesium is required for over 300 functions in the body and has a calming effect. Fiber not only helps to keep the digestive system running smooth but also acts as fertilizer for our gut bacteria.



1 tablespoon olive oil
2 leeks sliced finely
2 cloves garlic, chopped
1-inch piece of ginger, chopped
100g leafy greens watercress/ Kale/ spinach/ Chard

100g broccoli

50g parsley
500ml vegetable stock

50g cashews

1 lemon

Cashew Cream:

50g cashews soaked in hot water for 15 mins

50ml water

Juice of 1/2 lemon


  • In a pot, add 1 tbsp oil and sauté the leek until soft 

  • Add the garlic and ginger, stir for 1 minute.

  • Add the broccoli and cook for a few minutes until the broccoli is bright green. 

  • Add the leaves, chopped parsley and cashews to the stock and simmer on medium heat for 10 mins with lid on.

  • Blend in a blender until smooth. Pour it back in the pot. Add grated zest and juice of 1 lemon.

  • Make the cashew cream, by blending the soaked cashews with water lemon juice, and a pinch of salt. Swirl on the soup and serve.

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