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 4

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