Vegan Cream of Broccoli Soup
Adapted from Joy the Baker
1 1/2 cups raw cashews, soaked in water for 1 hour then drained
1 small onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
2 heads of broccoli, chopped into bite-size florets
1 tsp of lemon pepper salt
1 teaspoon cumin
1 tsp fresh ground black pepper to taste
3 teaspoons fresh lemon juice (optional)
about 4 cups of water
Soak raw cashews in water for 1 hour. They’ll soften slightly. Drain.
Steam (boil) broccoli with onions and garlic until tender. A fork should be able to easily pierce the flesh of the broccoli. Remove from steamer and set aside.
and cook for about 30 seconds. Add cooked broccoli florets, and remove from heat.
In a blender, add half of the softened cashews, about 1/2 of the broccoli mixture, and 2 cups of water (from the boiled broccoli mixture). Add cumin, lemon pepper salt, and black pepper Blend until smooth. Blend the remaining cashews, broccoli, and 2 more cups of water. Blend until smooth. Pour into pan. Heat over low heat. Taste and season as necessary. Add more water for a thinner consistency.
Serve warm. Soup will last, in an airtight container in the fridge for 4 days