Cream of Broccoli Deluxe
- 6 cups vegetable stock or boullion
- 1 rounded cup raw cashews
- 1 medium onion, finely chopped
- 1 celery stalk, finely chopped
- 1 large carrot, chopped
- 1 garlic clove, minced
- ½ large red bell pepper, chopped
- 2 medium unpeeled potatoes, cubed
- 1 large head broccoli, including stem, chopped (about 4
- cups)
- 2 teaspoons dried thyme
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions:
A large pot of this rich and creamy soup won’t last long.
- Puree 1 cup of the vegetable stock with the cashews in a blender until smooth. Set aside.
- In a large pot, cook the onion, celery, and carrot over medium heat in 1 cup of the vegetable stock for 5 minutes. Add the garlic, bell pepper, and potatoes and cook for 2 more minutes. Add the remaining 4 cups of vegetable stock and the broccoli, thyme, salt, and black pepper, and bring to a boil over high heat. Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.
- Add the cashew mixture to the soup and stir until mixed. Remove the pot from heat and puree about half the soup, in small batches, until smooth. Return pureed soup to the pot and reheat, stirring well. Serve.