Creamy Broccoli Cashew Soup

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This creamy broccoli soup is thickened with cashews which gives it a sweet, nutty flavor.

Ingredients

1 large onion, diced

1-2 T safflower oil

5 or more cups of vegetable stock, separated

2 medium potatoes, unpeeled, diced into 1/2" cubes

6-8 cups of chopped broccoli stems*

2 tsp basil

1 cup raw cashews

1 bunch fresh broccoli flowers, cut into bite-sized pieces

1/4 tsp nutmeg

1 tsp sea salt, or to taste

1/2 tsp freshly ground pepper

Preparation

Heat a sauce pan over medium heat, add the oil, and saute the onions until translucent, about 2-3 minutes.

Add the onions, potatoes, broccoli stems, basil and about four cups of the vegetable stock to a pressure cooker. The liquid should only fill have of the pot. Secure the lid, bring to pressure, lower the temperature until the cap toggles back and forth at a gentle rock. Cook for 3 minutes. Turn off the heat and let the pressure go down on its own, or run it under cold water.

While the vegetables are cooking, puree the cashews and 1 cup of stock in a blender until smooth and creamy. In a pot with a steamer insert, steam the broccoli flowers until they turn bright green; about 1-2 minutes.

Drain the broccoli stem/potato mixture through a sieve, reserving all of the liquid into a bowl or large measuring cup. Pour the cashew puree into the pot. Ladle 1-2 cups of broccoli/potato mixture into the blender. Add 1-2 cups of the stock and puree until smooth. Pour back into the pot. Continue until all of the vegetables and stock are used up. If you run out of stock use the liquid from the steamed broccoli flowers.

Add the steamed broccoli flowers to the soup, the nutmeg, salt and pepper. Warm the soup until hot.

This soup pairs well with a green salad and crackers.