Women typically need more iron than men—especially if you're active, menstruating, pregnant, or vegetarian. Monitoring your iron intake is key to feeling your best. Our expert-curated weekly menu delivers: Tuesday's nourishing broccoli soup with creamy cashew topping.
Broccoli Soup with Cashew Cream Serves 2
Ingredients: 2 shallots, finely chopped • 1 broccoli, in florets • 1 L vegetable stock • 150 g soaked unroasted cashew nuts (soak overnight) • 1 glass unsweetened almond milk • 1 tbsp spicy mustard
Preparation: Heat olive oil in a soup pot and sauté the shallots. • Add broccoli florets and cook briefly. • Pour in vegetable stock to cover the broccoli and bring to a gentle boil. • Meanwhile, blend soaked cashews (drained), almond milk, and mustard into a smooth cream. • Purée the softened broccoli soup with an immersion blender. • Stir in the cashew cream and simmer briefly. • Serve hot in bowls.
Recipe by Loes van de Mosselaar, experienced nutrition specialist.
