Brussels Sprout and Date Cashew Soup

Ingredients

• 110 g Cashews
• 300 g Brussels sprouts
• 500 ml vegetable broth
• 5 dates (pitted)
• 1 Organic lemon
• 1 handful of herbs (5 g; e.g. parsley)
• 1 pinch Himalayan salt
• Pepper
• pink peppercorns

Instructions

1. 1.

   Soak 100 g of cashews in 200 ml of water for at least 4 hours. Then process with a blender into a cream.

2. 2.

   Meanwhile, clean and wash the Brussels sprouts, place them in a pot with vegetable broth and cook over medium heat for 15-20 minutes. Then drain the Brussels sprouts and set aside a few florets. Add the remaining cabbage to the cashew cream, 200 ml of water and the dates gradually until the desired consistency is achieved and pureed into a creamy soup.

3. 3.

   Squeeze the lemon juice. Wash, dry and chop the herbs. Season the soup with lemon juice, salt and pepper and add the reserved Brussels sprout florets. Serve the soup in bowls and sprinkle with the remaining cashews, pink peppercorns and herbs.