Peel and chop the turnip into small dice, cook in a pot with butter and olive oil until soft. Trim the cauliflower and broccoli into florets and add to the turnip stir for a few minutes. Next add the cashew nuts and rucola, pour over the vegetable stock and simmer for 20 minutes. Add enough cream and whizz into a smooth cream, season to taste and arrange consistency with more stock or cream. Soup can be served hot or even chilled.
Serves 4Email this Recipe Watch Video Back to Aaron's Recipes