Broccoli Cashew Soup

There’s more than one way to warm up this season. Our current favorite: My New Roots’ delicious, nutrient-rich soup. How-to below.

Ingredients

Soup

• 1 pound onions, chopped
• 1 dollop coconut oil
• ½ teaspoon sea salt
• 6 cloves garlic, minced
• 2 pounds broccoli, chopped into florets
• 6 cups vegetable broth
• fresh green chili, minced (enough to suit your taste)
• ½ cup nutritional yeast
• 1 cup packed flat-leaf parsley, leaves and tender stems only
• 2 teaspoon lemon juice
• sea salt to taste
• chili flakes for garnish, if desired

Cashew Cream

• 1 cup raw cashews
• 1 ¼ cups water
• 2 cloves garlic
• 2 teaspoon lemon juice
• ¼ teaspoon sea salt

Directions

Place cashews in a large bowl and cover with water. Add 1 teaspoon of sea salt, stir and let soak at room temperature for about 4 hours (overnight is fine). Drain and rinse.

Place cashews in a blender, add all other cashew cream ingredients and blend on the highest setting until completely smooth. Season to taste. Set aside.

Heat a dollop of coconut oil in a large stockpot. When melted, add onions and a few pinches of sea salt, stir, and cook until the onions have softened, about 5-7 minutes. Add garlic and chili, stir, cook for 2 minutes. Next add the vegetable broth, and bring to a boil. Add the broccoli florets and simmer for just 5 minutes – do not overcook! The broccoli should be bright green and slightly al dente.

Remove about half of the cashew cream from the blender and set aside. Add the stockpot contents to the blender (you may need to do this in batches), and blend on the highest setting until smooth. Add the nutritional yeast, parsley, and lemon juice. Blend on high until smooth. Season to taste.

To serve, pour the soup into bowls. Add a few spoonfuls of the leftover cashew cream and swirl into the soup. Sprinkle with chili flakes and a couple of parsley leaves. Enjoy hot.