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…

  1. 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.
  2. 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.
  3. Reduce heat, cover and simmer for 20-30 minutes, or until vegetables are tender.
  4. 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.