Broccoli and Cashew Cream Soup
This is vegan stuff, nutritious and warming. You can also serve it cold if you want, so it can also be refreshing and cooling. Cashews will really do their thing, here. Flavor with basil, salt it and pepper it and there you go.
Ingredients Needed for Broccoli and Cashew Cream Soup
⅔ cup cashew
5 cups of vegetable stock
1 onion, chopped
1 carrot, sliced
2 medium potatoes, cubed
12 ounces of broccoli
salt
cayenne pepper
pepper
1 teaspoon dried basil
How to Make Broccoli and Cashew Cream Soup
- Add the cashew nuts and 1 cup of vegetable stock to a blender. Blend until smooth and set aside.
- Add the onion, carrot, potatoes and the remaining 4 cups of stock to a pot over low heat. Stir and bring to a boil, then cover with the lid and cook for 10 minutes.
- Add the broccoli and season with salt, Cayenne pepper, pepper, and basil. Stir them in.
- Add the cashew mixture, stir, then cook for 10 more minutes uncovered.
- Transfer to a blender and blend until smooth.