By Aine McAteer

Serves 4-6

Ingredients:

• 2 heads of broccoli
• 4 cups of vegetable stock or water
• 2 leeks, trimmed, washed thoroughly and sliced
• 1 zucchini (courgette), diced
• handful of raw cashews
• 1 heaped teaspoon vegetable bouillon
• dash of white pepper or sweet paprika (I love adding cayenne pepper)
• 1 sheet nori, cut into think strips (optional)

Directions:

1. Remove the stalks from the broccoli. Cut the heads into florets. Trim and peel the stalks, then slice. Bring the vegetable stock or water to the boil in a large saucepan over high heat. Add the broccoli stalk, leek and zucchini and simmer for 10 minutes. Add the broccoli florets, cashews and vegetable bouillon. Cover and simmer for 8-10 minutes.
2. Allow the mixture to cool a little, and then puree it in a blender until smooth. Taste and adjust the seasoning if necessary. Reheat and stir through the white pepper or paprika. Serve in individual bowels sprinkled with nori strips.

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