Cream of Broccoli and Cashew Soup

This delicious hearty bowl of soup that is perfect for this time of year. This soup will warm you up on a cold day and strengthen your immune system. And, versatile too. You can have it for breakfast, lunch or dinner.

Prep Time: 1 hour – overnight
Cook Time: 1 hour

INGREDIENTS

• • 1/2 cup raw cashews
  • 2 tsp extra-virgin olive oil
  • 2 medium onions, diced
  • 1 1/2 tsp salt (to taste)
  • 2 stalks celery, or one fennel bulb, chopped
  • 3 carrots, chopped
  • 5 cloves garlic, minced
  • 16 oz broccoli
  • 6 cups water or vegetable stock, divided
  • 1/2 t red pepper

INSTRUCTIONS

1. Place cashews in a small bowl. Cover with water (hot water speeds the process). Soak for at least 30 minutes, or overnight.
2. Add oil to a large pot over medium-high heat. Once hot, add onion and a pinch of salt and saute for about three minutes.
3. Add celery and carrots and saute for another five minutes.
4. Add garlic and broccoli and saute for another five minutes.
5. Add 5 cups water or vegetable stock, salt, and pepper. Stir and bring mixture to a boil. Once boiling, reduce heat to low and simmer, covered, for 15 minutes.
6. Drain cashews. Place cashews and 1 cup water or vegetable stock in a blender or Vitamix. Blend until very smooth and creamy. There should be no clumps. Set the cashew cream aside.
7. Puree soup using a large blender or immersion blender. You’ll likely have to do this in batches.
8. Once the soup is pureed, stir in cashew cream. Season to taste with additional salt and pepper, if desired.

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