Cook, Nourish, Glow by Amelia Freer (Michael Joseph, RRP £20)
A few hours before making this soup, prepare the cashew cream. Put the cashews into a bowl, pour over 300ml hot water and leave to soak for at least 2 hours. Once the cashews are tender, drain and put into a food processor, along with 300ml fresh water, the garlic and lemon zest, and blitz until completely smooth and creamy. Set aside.
Heat the olive oil in a large saucepan, and sweat the onion until translucent. Add the broccoli and peas to the pan and cook for 5 minutes, then add the stock – the vegetables should be just covered (you may need to add a little extra water). Bring to the boil, then simmer for 4 minutes until the broccoli is tender. Don’t overcook the vegetables or they will turn a dull green.
Using a stick blender, blend the soup, adding a handful of spinach at a time – the spinach will cook as it’s mixed into the soup. Blend until the soup is smooth and thick, then stir through half the cashew cream.
Serve in bowls with a swirl of cashew cream on top and chilli and fresh parsley, if using, scattered over.