This soup had a really good flavor, but I couldn’t get the texture creamy enough. I did use an immersion blender, though, so maybe a regular blender would have done a better job. Toby said it tasted like broccoli grits (!), but he ate two bowls of it. Liv really liked it, too. There are so many good broccoli soups out there, I probably won’t make this one again.
Cream of Broccoli Deluxe
(Forks Over Knives, Anastasia St. John)
6 cups vegetable stock or bouillon
1 rounded cup raw cashews
1 medium onion, finely chopped
1 celery stalk, finely chopped
1 large carrot, chopped
1 garlic clove, minced
1/2 large red pepper, chopped
2 medium unpeeled potatoes, cubed
1 large head broccoli, including stem, chopped (about 4 cups)
2 tsp dried thyme
1 tsp sea salt
1/2 tsp black pepper
1. Puree 1 cup of the vegetable stock with the cashews in a blender until smooth. Set aside.
2. In a large pot, cook the onion, celery, and carrot over medium heat in 1 cup of the vegetable stock for 5 minutes. Add the garlic, bell pepper, and potatoes and cook for 2 more minutes. Add the remaining 4 cups of vegetable stock and the broccoli, thyme, salt and black pepper, and bring to a boil over high heat. Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.
3. Add the cashew mixture to the soup and stir until mixed. Remove the pot from heat and puree about half the soup, in small batches, until smooth. Return pureed soup to the pot and reheat, stirring well. Serve.