1headof broccoli or more, including stem, chopped (about 4 cups)
1 ½teaspoonsof dried thyme
1teaspoonof sea salt
½teaspoonof black pepper
Purée 1 cup of the vegetable stock with the cashews in a blender until smooth. Set aside.
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.
Add the cashew mixture to the soup and stir until mixed. Remove the pot from hear and purée about half of the soup, in small batches, until smooth. Return puréed soup to the pot and reheat, stirring well. Serve.
This oil-free soup will last a few days in the fridge and reheat wonderfully.