Ingredients
- 1 cup raw organic cashew soaked overnight and rinsed well
- 1/2 cup water
- Salt & Pepper
- 2 TBSP Extra Virgin Olive Oil
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 carrots, sliced
- 3 cloves garlic, minced
- approx. 8 cups broccoli florets
- 1/4 cup parsley, roughly chopped
- 4-6 cups bone or vegetable broth
- 1 TBSP nutritional yeast aka "nooch"
Instructions
First make the cashew cream by combing the soaked cashews with 1/2 cup water and puree in a nutri-bullet type of blender.
Crush garlic and set aside. Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, sauté until starting to soften. Add garlic, parsley, broccoli, and broth. Bring to a boil and simmer for about 8 minutes or until broccoli is tender.
Let cool a few minutes, then blend with a hand blender adding nutritional yeast and cashew cream, reserving a little of the cashew cream to serve as a dollop on the broccoli soup.