3/4 cup raw cashews, soaked
2 tsp. olive oil
2 medium onions, chopped
2 stalks organic celery, chopped
3 organic carrots chopped
3 cloves garlic, minced
16oz organic broccoli (about 7 cups, packed)
6 cups water
1 1/2 tsp sea salt or more to taste…(I used more)
Add garlic salt for more flavor (if desired)
Pepper to taste
Prep and chop those veggies!
Place cashews in a small bowl. Cover with water. Soak for at least 30 minutes, or overnight. Add oil to a large pot (I used my INSTANT POT) over medium high heat. Once hot, add onion and a pinch of salt and sauté for about three minutes. Add celery and carrots and sauté for another five minutes. Add garlic and broccoli and sauté for another five minutes. Add 6 cups water, salt, and pepper. Stir and bring mixture to a boil. Once boiling, reduce heat to low and simmer, covered, for 15 minutes. Drain cashews. Place cashews and 1 cup water in a blender (I used my VITA-MIX). Blend until very smooth and creamy. There should be no clumps. Set the cashew cream aside. Puree soup using a large blender or Vita-mix blender. You’ll likely have to do this in batches. Once soup is pureed, stir in cashew cream. Season to taste with additional salt and pepper, if desired.