- 1 cup raw cashews
- 5 cups vegetable broth, divided
- 2 Yukon Gold potatoes, cut into 1/2-inch cubes
- 1 onion, finely chopped
- 4 1/2 cups coarsely chopped broccoli
- 1 teaspoon dried basil
- 1 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.
- Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.
- Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender; blend until smooth. Return blended soup to pot and stir well. Serve immediately.
05/12/2018
recipepes.com
Vegan Broccoli Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
