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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I love this creamy, tasty recipe that is truly vegan. Stir in coconut milk and nutmeg for an additional rich, nutty flavor. Ingredients:
1 cup raw cashews |
5 cups vegetable broth, divided |
2 yukon gold potatoes, cut into 1/2-inch cubes |
1 onion, finely chopped |
4 1/2 cups coarsely chopped broccoli |
1 teaspoon dried basil |
1 teaspoon fine sea salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.
2. Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.
3. Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender; blend until smooth. Return blended soup to pot and stir well. Serve immediately.
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