Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 4-5 servings
1 tablespoon coconut oil
1/4 cup shallots, minced
2 cups vegetable stock, unsalted
2 cups water
1/2 cup dry rose or white wine
1 cup cashews, soaked in boiling hot water for 1 hour
4 cups broccoli florets
2 cups english peas
large handful of fresh oregano, de-stemmed & chopped roughly
1 teaspoon dried porcini mushroom, minced finely
1 teaspoon maple syrup
1 teaspoon coriander
2 teaspoons salt, + more to taste
1/2 teaspoon black pepper
Heat a large soup pot on a low burner, adding the ghee or coconut oil when it's hot.
Add the shallots and cook 3-5 minutes, until they become glassy and just start to brown, stirring frequently.
Add the vegetable stock, water, wine, cashews, and broccoli florets and cook on low heat for 20 minutes. You want the broccoli to be fork-tender.
Add the peas, oregano, porcini, maple syrup, and coriander. Cook 2 minutes more, then cut off the heat. Let cool 5 minutes before blending.
Pour soup in a blender set on low to start. As the soup begins to blend and thicken, you can gradually blend on high. I suggest moving to the higher setting only when your soup is mostly blended. It just helps get a finer texture.
Once the soup is creamy and uniform in texture, add the salt and pepper. Taste, add more according to your liking.
Serve topped with swirls of your favorite yogurt Enjoy!