Cream of Broccoli Soup with Seeds

This recipe has done the rounds with my friends, who have taken to falling back on this when they have a busy or very fun week with barely a green thing on their plates. Inspired by an Ayurvedic cookbook by Amadea Morningstar I’ve had for years, it is a real back-to-basics soup recipe, without any garlic, onion, sautéing or fuss. 

Serves 2 

  • 250g broccoli (mostly stalks), chopped 
  • 1⁄4 leek, sliced 
  • 250ml (1 cup) water 
  • 8 whole cashews
  • ½tsp sea salt
  • black pepper, to taste
  • 1tbsp sunflower seeds, soaked for 1 hour and drained, or 1tbsp ghee 


  • extra-virgin olive oil
  • handful of dehusked watermelon seeds
  • handful of black sesame seeds 


1. Simmer the broccoli, leek and water until the vegetables are tender and bright green. Blend with the soaked cashews and add the salt. 
2. Season with freshly ground black pepper. Serve with plenty of extra-virgin olive oil and a sprinkle of watermelon seeds and black sesame seeds. 

East by West: Simple Recipes for Ultimate Mind-Body Balance by Jasmine Hemsley is out now, published by Bluebird (£25).

Read our interview with Jasmine here.

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