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Broccoli & Cashew Nut Soup

This simple Broccoli & Cashew Soup recipe is on the table in under 30 minutes. Serve with plenty of buttered toast.


For the curry paste

  • Broccoli florets - 400 gms
  • Cashew Nuts - 150 gms soaked in warm water for about 2 hours
  • Chopped Garlic cloves - 5-6
  • Basil leaves - 7-8
  • Sunflower seeds to garnish
  • Salt & pepper to taste
Equipment Need
  • Blender or food processor.


  • Heat Hesthetic Safflower Seed Oil in a saucepan and fry the garlic for 1-2 minutes.
  • Once it becomes golden, add broccoli florets, soaked cashews, and basil leaves. Cook everything for 10-12 minutes.
  • Season with salt and pepper.
  • Once the broccoli is tender, add 1 cup of water into a blender and blend all the ingredients together using a hand blender or food processor. 
  • Add extra water if you like your soup a little thinner.
  • Ladle into bowls and garnish with sunflower seeds and some chopped basil leaves.  Serve hot and enjoy it with some buttered toast!

Recipe curated by Pankti Choksi for Hesthetic


  • You can also add other vegetables of your choice to this recipe.
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