Cream of Broccoli Cashew Soup

Originally from My New Roots

Serves 6

Ingredients:
1 lb / 500g onions, chopped (1 onion)
1c chopped celery
1 knob coconut oil
½ tsp. sea salt
6 cloves garlic, minced
2 lbs / 1kg broccoli, chopped into florets
6 cups vegetable broth
½ cup nutritional yeast
1c white beans (pureed, to add more protein)

Cashew Cream
1 cup / 150g raw cashews
1 ¼ cups / 300ml water
2 cloves garlic
2 tsp. lemon juice
¼ tsp. sea salt

Directions:
1. 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.

2. 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.

3. Heat a knob 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 five minutes – do not overcook! The broccoli should be bright green and slightly al dente.

4. 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.

5. 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 parsley leaves. Enjoy hot.

I served with Bread bowls (I did all whole wheat flour, and a better bread alternative would not to use yeast and maybe a sourdough starter)