Cream of Broccoli and Cashew Soup

Ingredients

• Onions

  Raw

  3 cup, chopped or 480g

• Coconut oil

  2 tbsp or 27g

• Salt

  Table

  ½ tsp or 3g

• Garlic

  Raw

  8 clove or 24g

• Broccoli

  Raw

  2 lb or 907g

• Vegetable Broth

  From bouillons. Low sodium

  6 cup or 1.44kg

• Nutritional Yeast

  Vegan - Whole Foods Market

  8 tbsp or 60g

• Parsley

  Raw

  1 cup or 60g

• Lemon juice

  Raw

  4 tsp or 20g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Cashew nuts

  Nuts, raw

  1 cup or 137g

• Water

  Plain, clean water

  1 cup or 237g

• Salt

  Table

  ¼ tsp or 2g

Directions

1. Place cashews in a large bowl, cover with water, add 1 teaspoon of salt, stir, and let soak at room temperature for at least 4 hours or overnight. Drain and rinse.
2. In a blender, combine cashews, water, half of the lemon juice, 2 cloves of garlic, and a dash of salt. Blend on the highest setting until completely smooth. Season to taste and set aside.
3. Heat coconut oil in a large stockpot. When melted, add onions and a few pinches of salt, stir, and cook until softened, about 5-7 minutes. Add the remaining garlic and red pepper flakes, stir, and cook for 2 minutes. Pour in the vegetable broth and bring to a boil. Add the broccoli florets and simmer for 5 minutes, or until bright green and slightly al dente. Do not overcook.
4. Remove about half of the cashew cream from the blender and set aside. Add the stockpot contents to the blender in batches, if needed, and blend on the highest setting until smooth. Add the nutritional yeast, parsley, and remaining lemon juice. Blend on high until smooth. Season to taste.
5. To serve, pour the soup into bowls. Add a few spoonfuls of the reserved cashew cream and swirl. Sprinkle with chili flakes and parsley leaves. Enjoy.

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