Cream of Broccoli Soup
A rich, comforting, yet healthy broccoli soup. You will not miss the cream or butter .
Main Dish, Soup, Vegetables
Extra Virgin Olive Oil
Dried basil or Herbs de Provence
Freshly ground black pepper
Heat large pot and add extra virgin olive oil.
Sauté onions until beginning to get a bit of color.
Add potatoes and cook until beginning to soften.
Add garlic and cook for another minute or until fragrant.
Next, add vegetable bouillon, basil, and broccoli.
Simmer until broccoli and potatoes are tender.
While the soup is cooking, blend the cashews, nutritional yeast, and water in a high-speed blender until smooth and creamy. This is the cashew cream.
Blend the soup in several batches until velvety smooth, including the cashew cream.
Put the soup back in the original pot and heat through, making sure not to overheat and over cook the cashew cream.
Season with salt and pepper.
May substitute 3-4 medium-sized carrots, chopped for potatoes.
I have substituted asparagus, cauliflower, and broccolini for the broccoli with great success.