Cream of Broccoli Soup ~ Forks over Knives

This soup is amazing! Kaitlyn liked it so much she wanted it for breakfast the next day. As Matt was looking at the ingredients in the livingroom, I heard him shout: "you are putting cashews in the soup?!?!" Relax honey, you will like it, I promise. He did like it! The blended cashews make the soup creamy, something I miss from not having any dairy. I copied this recipe exactly.


The recipe says it serves 6…nice size servings.


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
1/2 large red bell pepper, chopped
2 medium potatoes, cubed
1 large head broccoli, including stem, chopped (about 4 cups)
2 tsp dried thyme
1 tsp sea salt
1/2 tsp black pepper

Puree 1 cup of vegetable stock with the cashews in a blender until smooth. Set aside.
In large pot, cook onion, celery, and carrot over medium heat in 1 cup of 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!!