INGREDIENTS

3/4 cup raw cashews, soaked

2 tsp. olive oil 

2 medium onions, chopped

2 stalks celery, chopped

3 carrots chopped

3 cloves garlic, minced

16oz 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!

DIRECTIONS

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. 

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