Cream of Broccoli Soup
¾ cup raw cashews, soaked
2 tsp avocado oil
2 medium onions, diced
2 stalks celery, chopped
3 carrots, chopped
3 cloves garlic, minced
16 oz broccoli (about 7 cups, packed)
6 cups water, divided
1½ tsp salt (or to taste)
freshly ground pepper
1. Place cashews in a small bowl. Cover with water. Soak for at least 30 minutes, or overnight.
2. Add oil to a large pot over medium high heat. Once hot, add onion and a pinch of salt and sautee for about three
minutes. Add celery and carrots and sauté for another five minutes. Add garlic and broccoli and sautee for
another five minutes.
3. Add 5 cups water, salt, and pepper. Stir and bring mixture to a boil. Once boiling, reduce heat to low and
simmer, covered, for 15 minutes.
4. Drain cashews. Place cashews and 1 cup water in a blender. Blend until very smooth and creamy. There should be
no clumps. Set the cashew cream aside.
5. Puree soup using a large blender or immersion blender. You'll likely have to do this in batches.
6. Once soup is pureed, stir in cashew cream. Season to taste with additional salt and pepper, if desired.