Step 1

Drain and rinse the softened cashews and put them into a high-speed blender. Add tapioca flour and 100 ml unsweetened plant-based milk and blend on high speed until smooth. Set aside.

Step 2

Heat 2 tablespoons of the olive oil in a large pot over medium heat.

Step 3

Add chopped onions and cook for about 5 minutes until onions are translucent, stirring frequently. Add garlic and ginger and cook until fragrant, about 1 minute.

Step 4

Add 600 g broccoli florets, frozen spinach, and 4 cups of water (approx. 1 liter) and bring the soup to a boil. Reduce the heat to low and simmer for 15 minutes.

Step 5

After 15 minutes, add cashew cream and cook for another 5-10 minutes until the broccoli florets are done. Taste and adjust seasonings as needed.

Step 6

Once cooked, remove from heat and use the immersion blender to puree the soup completely.

Step 7

Serve in a bowl and top with vegan yogurt or soy cream, pumpkin and sesame seeds, chives, and parsley.