Happy Soup - Part 2

Here's an easy vegetable soup recipe with a bit of a twist.  By including some cashew nuts you are enhancing the texture to make it creamier and also adding a little protein. Cashews are also a good source of magnesium and potassium.

I know some Happy Clubbers are underwhelmed by soup after the effort required to make it. But it's worth it and you could freeze this soup in batches so that you have a tasty nutrient packed option available if you don't fancy cooking. Also makes a great lunch! 

Ingredients:

1 onion, roughly chopped

2 cloves garlic, minced or chopped

1 carrot, roughly chopped

2 sticks of celery, roughly chopped

2 large handfuls of kale or spinach or both

30g cashew nuts (Lidl are great for nuts)

1 litre chicken or vegetable stock *    

1 tbsp apple cider vinegar**

Salt & pepper to taste

Coconut oil

Method:

1. Sauté the onion, garlic, carrot & celery in a pan with a tsp of coconut oil.

2. Once softened, add in the cashew nuts along with the kale or spinach, vinegar and the stock.

3. Bring to boil then reduce to simmer for 4 mins.

4. Remove from the heat, leave to cool then blend with a handheld blender or in a mixer.

You coul ldrizzle a little lemon or lime juice over the top to season.

* the gel stock pots are good, Kallo organic stock cubes are also good, or home made stock of course

** Apple cider vinegar  is used to season here. It has some great health benefits  - good apple cider vinegar contains some potassium and amino acids.  Organic is best for this - I like the Raw brand, it's easy to find.