The recipe this month is taken from our Whole Foods, Whole Health: a good intention guide for plastic-free living, a 40-page guide packed with tips, stories and recipes. Download your copy now.

Serves 4.


  • 125ml of olive oil
  • 100g cashews, soaked and drained
  • 50g of sundried tomatoes
  • 2 garlic cloves
  • 250g
  • 1/2 lemon, juiced
  • 25g of parmesan or alternative
  • Salt and pepper to taste


Heat the oil in a large pan and add onion, garlic and ginger. Sauté for a bit until the onion begins to soften. Add the peas and broccoli and sauté for a minute more. Add the stock and bring to a boil. Reduce the heat and simmer until the vegetables are tender.

Remove from the heat and stir through the coconut milk and mint. Use a hand blender to mix it smooth.

Taste and add salt, pepper and/or lemon as required.

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