Contributed by Donna Douglas

You can also substitute cauliflower in this recipe.

Ingredients

Cream of Broccoli Soup

1 C raw cashews
5 C vegetable stock
2 medium potatoes, unpeeled, cut into ½ inch cubes
1 medium onion, finely chopped
1 bunch broccoli, trimmed and coarsely chopped (about 4 ½ C)
1 Tsp dried basil
1 Tsp salt
¼ tsp ground black pepper

Instructions

Put the cashews and 1 C of stock into a blender and blend until smooth, about one minute.
Put the remaining 4 C stock, the potatoes, and onion into a large pot. Boil and simmer covered for about 5 minutes. Stir in the broccoli and basil and return to a simmer. Cover and cook until the potatoes are tender, about 10 minutes.
Stir in the reserved cashew mixture, the salt, pepper and bring to just a simmer. Remove from heat and transfer to a blender and puree. Return to pot and serve immediately.

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