Vegan Cream of Broccoli Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 7 cups 16 oz broccoli
  • 3 Carrots
  • 2 stalks Celery
  • 3 cloves Garlic
  • 2 Onions, medium

• Baking & Spices

  • 1 Pepper, freshly ground
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 3/4 cup Cashews, raw

• Liquids

  • 6 cups Water

Found on hummusapien.com

Description

Ingredients

• ¾ cup raw cashews, soaked
• 2 tsp extra virgin olive oil
• 2 medium onions, diced
• 2 stalks celery, chopped
• 3 carrots, chopped
• 3 cloves garlic, minced
• 16 oz broccoli (about 7 cups, packed)
• 6 cups water, divided
• 1½ tsp salt (or to taste)
• freshly ground pepper

Directions

• Place cashews in a small bowl. Cover with water. Soak for at least 30 minutes, or overnight. (I brewed water in a tea kettle, poured the boiling water over the cashews, and let them soak for 15 minutes. If you have a high-speed blender, they wont need to soak long.)
• Add oil to a large pot (I used my dutch oven) over medium high heat. Once hot, add onion and a pinch of salt and sautee for about three minutes. Add celery and carrots and sauté for another five minutes. Add garlic and broccoli and sautee for another five minutes.
• Add 5 cups water, salt, and pepper. Stir and bring mixture to a boil. Once boiling, reduce heat to low and simmer, covered, for 15 minutes.
• Drain cashews. Place cashews and 1 cup water in a blender (I used my nutribullet). Blend until very smooth and creamy. There should be no clumps. Set the cashew cream aside.
• Puree soup using a large blender or immersion blender. Youll likely have to do this in batches.
• Once soup is pureed, stir in cashew cream. Season to taste with additional salt and pepper, if desired.