I find soups are such a wonderful way to get veggies in and create lots of leftovers. This is a perfect, creamy, nutrient dense soup for anyone that is “dairy free.”
What you need:
- 1 cup raw cashews
- 5 cups vegetable (can use chicken) broth, divided
- 2 Yukon gold potatoes, cut into 1/2 inch cubes
- 2 tbsp avocado oil
- 1 onion finely chopped
- 4 1/2 cup chopped broccoli
- 1 tsp dried basil
- 1 tsp fine sea salt
- 1/4 tsp black pepper
- optional: dash of cayenne
Steps:
- Blend cashews and 1 cup vegetable broth in blender until smooth.
- Heat avocado oil over medium heat in large pot and saute onions until translucent. Pour the remaining 4 cups of vegetable broth into the large pot and add the potatoes. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil (and cayenne) and return to simmer. Cover and cook until potatoes are tender.
- Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer half (or all if you prefer smooth texture) to blender and blend until smooth. Return soup to pot, stir, and serve.
Enjoy!