| 11 | 270 | 404 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 4 h 10 min | 20 min | 4 |
| 2 tbsp | Extra virgin olive oil |
| 1 onion(s) | Sweet onion (large) |
| 8 clove(s) | Garlic (minced, use more depending on how garlicky you want your soup) |
| 4 cup | Broccoli, raw (chopped) |
| 4 cup | Kale (destemmed, chopped) |
| 6 cup | Water, filtered |
| 2 scoop (heaping) | Bone Broth Protein, Ancient Nutrition, Unflavoured |
| 1 can (15oz) | White beans, canned (drained and rinsed) |
| 1/2 cup | Cashew nuts, raw (soaked for 4-12 hours in warm water) |
| 1 whole lemon(s) | Lemon juice |
| 1 tsp | Salt and pepper (to taste) |
When ready to cook soup, drain the cashews.
Heat oil in a large pot over medium heat. Add onions and let sweat about 5 minutes.
Add garlic and cook another 3 minutes.
Add broccoli and cook 3 minutes or until it becomes a vibrant green colour.
Add kale and cook until kale is wilted.
Pour in water and bone broth powder, stir well and cook on a low simmer for about 15 minutes, until broccoli is completely soft.
Add in beans and cashews and place everything into a high powered blender, or use an immersion blender to blend until smooth.
Pour everything back into the soup pot, add lemon juice, salt and pepper to season to taste.
| Meat Alternative | 1.1 |
| Vegetables | 3.6 |
