Broccoli, Cashew & Dillisk Soup

The base of this soup is from
one of the nicest vegan
restaurants in Dublin: Cornucopia. 

I made a few adjustments to it,
​but it still has the great salty flavor. 

This soup is unique because it is
stored in a thick paste, but is served
with boiling water over the top.

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This soup is photographed on the cover of cookbooks as well as on the leaflets for the advertisements for their 6 week course "Vegan Cooking for Everyone" which I recommend to anyone who is curious about vegan cooking or how to use specialty ingredients.

Cornucopia Website

Ingredients:
Broth:

• ​400 ml cashew cream: 
  • 100g plain cashews (not roasted or salted)
  • 300 ml water for soaking (minimum 1 hour, preferably >6 hours)
  • Drain the water off of the cashews and fill with 250 ml water
  • Use a hand blender and puree until smooth
• 60 ml sesame oil
• Miso paste + 200 ml boiling water

Vegetables:

• 2 cups of dried dillisk seaweed (rinsed with water and chopped)
• 2 grated carrots
• 3 scallions
• 1 head of broccoli finely chopped
• 1/4 tsp sea salt

Directions:

• Assemble the broth of the soup by making the cashew cream, and adding sesame oil and miso paste to the pot over medium heat, add a pinch of salt. 
• Chop the dried dillisk with scissors and rinse under running water.
• Peel and grate the carrots, finely chop the broccoli and add to the pot. 
• Slice the scallions and add those last. 
• This broth is very thick, so fill a bowl half way full and add boiling water over the top. 

Visit Cornucopias Website