Cream of Broccoli Soup

Broccoli soup is a winter staple. So creamy and so tasty! This soup is comforting and you can eat it any season


– 8 C of vegetable stock – 1 C of raw cashews pieces – 1 medium onion, finely chopped – 2 stalks of celery, finely chopped – 1 large carrot or 2 medium, chopped – 2 garlic cloves, minced – 1/2 of a red bell pepper, chopped – 2 medium unpeeled potatoes, cubed – 1 head of broccoli or more, including stem, chopped (about 4 C) – 1 1/2 tsp of dried thyme – 1 tsp of sea salt – 1/2 tsp of 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.