Cream of Broccoli & Cashew Soup
Makes roughly 2.5 liters
What you’ll need…
|2 tbsp||extra virgin olive oil|
|3-5||whole garlic cloves|
|1||medium onion, chopped|
|1||small leek, sliced|
|1||stalk celery, sliced|
|1||small sweet potato, peeled & diced|
|4 cups||roughly chopped broccoli florets (roughly 2 heads)|
|6 cups||vegetable stock or water|
|½ cup||raw cashews|
|2 tbsp||arrowroot or tapioca starch (mixed with 2 tbsp/30 mL cold water)|
|2-3 tbsp||nutritional yeast|
|½ tsp||apple cider vinegar|
|salt & pepper, to taste|
What to do…
- In a large soup pot, heat oil over medium. Add garlic, onion, leek, celery and sweet potato. Cook 3-5 minutes, stirring often, or until starting to soften.
- Add broccoli and cook 1-2 minutes longer, stirring constantly. Add stock, cashews and starch mixed with water. Increase heat to medium-high, bring to simmer.
- Reduce heat, cover and simmer for 20-30 minutes, or until vegetables are tender.
- Add remaining ingredients. Blend until smooth using an emersion blender, or using a regular blender in batches. Be sure to vent the lid to avoid steam build-up if using a traditional blender. Season with salt and pepper to taste.