top of page


  • 1 tbsp olive oil

  • ½ an onion, chopped

  • 4 garlic cloves

  • ½ tsp red chili flakes

  • 1 tsp curry powder

  • 1 medium head of broccoli, cut into florets

  • 1 medium head of cauliflower, cut into florets

  • 1 cup of kale, chopped

  • ½ cup cashews

  • 5 cups water

  • ½ cup coriander

  • ¼ cup dill

  • salt and pepper to taste

  • lemon juice to taste


  1. Heat olive oil in a large soup pot. Add onion and garlic and cook for a few minutes until onions are translucent. Add red chilli flakes and curry powder. Cook for 30 seconds before adding broccoli, cauliflowers and cashews. Cook for about 5 minutes before adding the kale.

  2. Once the veggies are softened but still have a bit of a crunch, add water. Bring the contents of the pot to a boil, reduce heat to low, and simmer for about 10 minutes.

  3. Once the veggies are cooked, take the pot off the heat. Blend with coriander, dill, salt, pepper, and lemon juice. If you want it creamier than it already is, feel free to add some coconut milk. Top it off with hazelnuts, za'atar, tofu halloumi,, stir fried broccoli, coconut cream, and all the herbs!


bottom of page