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creamy broccoli soup with star anise, cashews, and ginger.
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Creamy Broccoli Soup With Star Anise, Cashews And Ginger

FUN TIP: Creamy texture doesn’t have to be achieved with, well, cream! In this recipe, I call for an age-old Greek tradition for using nuts as a thickener. Cashews, while not native to Greece, are a much-loved nut. They are super rich in iron and copper, which impacts our metabolism in a positive way. Cashews boost our energy, are good for heart health. They contain a lot of the micronutrients we need to increase our bone density, especially important as we age. Surprisingly, too, consuming cashews may just help increase our sex drive, and staying active sexually is another one of the longevity secrets of my fellow islanders on Ikaria!

Course soup
Cuisine Mediterranean
Keyword cashew soup, creamy broccoli soup, ginger soup recipe, healthy broccoli soup, star anise recipe
PREP TIME 20 minutes
COOK TIME 1 hour
SERVES 6 servings

Ingredients

  • 6 tablespoons extra-virgin olive oil plus more for drizzling
  • 1 large red yellow onion chopped
  • 1 celery stalk and leaves chopped
  • 1 small fennel bulb trimmed and chopped
  • 1 medium carrot peeled and chopped
  • 1 large broccoli head stems diced, florets chopped
  • 1 star anise
  • 4 garlic cloves minced
  • 1 1- inch knob ginger peeled and minced or grated
  • 1 medium yukon gold potato diced (1 cup)
  • 4 cups vegetable broth
  • ½ cup raw cashews
  • 1 tsp sherry vinegar
  • 1 scant tsp Dijon mustard
  • ¼ cup fresh dill
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon sea salt
  • Freshly ground black pepper
  • Plain croutons or multigrain bread for serving optional

Instructions

  1. Light the broiler and place the oven rack six inches from the heat source. Cut and set aside some of the broccoli florets to get 6 small pieces, about an inch in all-around bulk.
  2. In a large pot over medium heat, warm 4 tablespoons of the olive oil and add the onion, celery, fennel, carrot, remaining broccoli florets and stems and star anise. Toss to coat in the oil. Cover and steam in the olive oil for 5 minutes. Stir in the garlic and ginger and steam, covered, for another 3 minutes. Add the potato to the pot and toss gently.
  3. Add the vegetable broth and 1 cup of water. Season to taste with salt and bring to a simmer, covered. Continue to simmer the soup until all the vegetables are fork tender,about 35 to 40 minutes.
  4. While the soup is simmering, toss the broccoli florets with the remaining olive oil and some salt, and place on a baking sheet. Broil for 5 to 7 minutes, turning, until lightly charred. Remove and set aside.
  5. In a small food processor, pulverize the cashews, vinegar, mustard, dill and lemon juice to a thick paste.
  6. Remove the star anise from the soup pot and discard. Using an immersion blender, puree the soup until chunky. Add the cashew paste and continue puréeing until the consistency is thick and creamy. Adjust the seasoning with additional salt, vinegar or lemon juice. Serve hot in individual bowls garnished with charred florets and a little olive oil.