Peel and roughly chop the onions and trim the hard ends off the beans.
Heat a tablespoon of coconut oil up in a large saucepan over the stove. Add onions, cashews, ginger, garlic and all the spice powders to the saucepan and cook for 2-3 minutes until the onion is softened a little and the mixture smells fragrant. (If it starts to stick you can add a few tablespoons of water.)
Add the green beans to the saucepan and cook for 1-2 minutes more until beans are coated.
Pour in the vegetable stock and add the broccoli/cauliflower to the saucepan.
Bring to the boil, then reduce to a low simmer and cover with a lid. Cook for approximately 20 minutes or until all the vegetables are soft.
Remove from the heat and pour in the coconut milk. Then, when the soup has cooled a little, use a stick blender to puree the soup until smooth (or transfer to a blender and do the same).
Once the soup is pureed you can return it to the stove top and heat it up before serving. I like to garnish this with chilli flakes, sesame seeds and lots of fresh coriander.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!