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Plenish Summer Broth

Summer Recipie with PLENISH Cashew M*lk

A delicious summer recipe to try with PLENISH Cashew Milk. Natural food for glowing skin!

PLENISH Paleo Prawn, Ginger and Tumeric Broth with Cashew M*lk
A recipe by Josephine O’Hare

Using Cashew M*lk adds a creamy texture and delightful new flavor that will impress at any summer soiree. Filled with delicious vegetables this is one broth that’ll have your taste buds tingling and your skin glowing thanks to all the natural nutrients.

Find a FREE full PLENISH Cahew M*lk in our Set For Summer.

Serves 2 people

Recipe card for PLENISH Prawn and ginger summer broth








  • 2 tablespoons coconut oil
  • 1 star anise
  • 1 shallot
  • fresh ginger (thumb size)
  • 1 red chilli
  • 1 stalk of lemongrass
  • 1 tsp of ground turmeric
  • 1 courgette
  • 400ml of PLENISH Cashew M*lk
  • 160g of peeled prawns
  • 1 cup baby spinach
  • Small handful of fresh coriander
  • 1 lime
  • Salt & pepper


  • Toasted cashew nuts and Thai basil


  • Take a medium saucepan and heat the coconut oil and star anise.
  • Finely chop the shallot, chilli, lemongrass and ginger and add to the saucepan of heated oil. Add turmeric and sauté for 8 mins. Keep the heat low and stirring occasionally.
  • Chop the courgette and add to the saucepan. Season a little with salt and pepper.
  • After 2 mins add PLENISH Cashew M*lk, keeping the heat low to let the flavours infuse.
  • When the broth is just simmering add in the baby spinach and allow it to wilt.
  • Add the prawns and leave to cook for 4 mins, or until the prawns turn a beautiful pink.
  • Take the saucepan off the heat and stir in the fresh coriander.
  • Add Thai basil leaves and chopped toasted cashew nuts.

Find more recipes and discover all the healthy jucies PLENISH has here.


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