|4 h 10 min||20 min||4|
|2 tbsp||Extra virgin olive oil|
|1 onion(s)||Sweet onion (large)|
|8 clove(s)||Garlic (minced, use more depending on how garlicky you want your soup)|
|4 cup||Broccoli, raw (chopped)|
|4 cup||Kale (destemmed, chopped)|
|6 cup||Water, filtered|
|2 scoop (heaping)||Bone Broth Protein, Ancient Nutrition, Unflavoured|
|1 can (15oz)||White beans, canned (drained and rinsed)|
|1/2 cup||Cashew nuts, raw (soaked for 4-12 hours in warm water)|
|1 whole lemon(s)||Lemon juice|
|1 tsp||Salt and pepper (to taste)|
When ready to cook soup, drain the cashews.
Heat oil in a large pot over medium heat. Add onions and let sweat about 5 minutes.
Add garlic and cook another 3 minutes.
Add broccoli and cook 3 minutes or until it becomes a vibrant green colour.
Add kale and cook until kale is wilted.
Pour in water and bone broth powder, stir well and cook on a low simmer for about 15 minutes, until broccoli is completely soft.
Add in beans and cashews and place everything into a high powered blender, or use an immersion blender to blend until smooth.
Pour everything back into the soup pot, add lemon juice, salt and pepper to season to taste.