Broccoli is one of those veggies that many people have a hard time loving. I have a hard time getting my family to eat much broccoli, however, they LOVE this broccoli soup. This can be make with broccoli you have grown in your garden, or some from the store. The other thing about this recipe is that it has no dairy in it. We have dairy allergies in my home and so cooking a cream of anything soup has been a problem in the past. This recipe uses cashews to make the cream. Even my husband who loves dairy thinks it tastes better than if it had regular cream. Hope you enjoy it as much as my family dose!
1 cup cashews
1 cup water
4 cups vegetable stock
2 medium boiling potatoes cubed
1 medium onion chopped up finely
1 bunch broccoli chopped up (4 1/2 cups)
1 teaspoon dried basil
1 teaspoon sea salt
1/4 teaspoon pepper
Take the cashews and 1 cup water and put in a blender and blend until smooth.
Put the vegetable stock, onion, and potatoes into a pot and bring to a simmer. Cover and cook for 5 minutes. Add the broccoli and basil and return to a boil. Cook until the potatoes are tender (about 10 min.)
Then add the cashew mixture, salt and pepper. Remove from heat and take a portion (around half) out and pour into blender. Blend until smooth. Return blended portion to pot and serve immediately.
Hope you enjoy this, and feel free to share any improvements or changes you made to it!