CREAMY BROCCOLI SOUP

Broccoli, that beautiful little tree resembling cruciferous vegetable has always been a huge part of my diet. I loved it when I was little -- unlike most kids -- and I love it now. Steamed, sauteed, pureed; there are so many ways to cook broccoli, as with most vegetables, and that is why I decided to make a vegan soup out of it. I never really see broccoli soups on menus, and if I do, it is usually laden with cream and cheese - two ingredients I do not tend to cook with. My husband also loves broccoli and asked me to make a soup a few nights ago for dinner, so I did! 

As goes for all soup recipes, the less liquid you add into the pot the less soupey and more thick the soup will be. I like to cook all of my vegetable soups to quite a thick consistency, becaues I simply believe that they are more hearty and filling. I thought making a broccoli soup with just broccoli and onion would be a bit boring, though broccoli does have a strong flavor. So I looked through my pantry and found some raw cashews. I thought that since homemade cashew cream it very thick, it could be a delicious addition to this soup to just boost that thickness and flavor. I also added one carrot - which wasn't really necessary - and some beautiful golden potatoes and this soup came out really delicious, hearty, and lasted us for two nights.

Husband approved. 

Ingredients:

3 cups of broccoli, chopped

1 carrot, chopped

3 small golden potatoes, chopped

1 leek, chopped

1 onion, chopped

2 tbsp coconut oil

1/2 cup cashew cream 

2 tsp sea salt

1 tsp black pepper

1 tsp ground paprika

1 tsp ground cumin

2 cups water or vegetable broth

Optional: chopped pistachios for topping

Directions:

Heat a large soup pot and add coconut oil. Add leek and onion and cook until just brown. Add the potatoes, broccoli, carrot, paprika and cumin and cook for about 15 minutes. Mix in cashew cream and water or broth, bring to a boil, and reduce heat. Simmer for a minimum of 30 minutes. Let cool and blend until smooth. Top with pistachios.

Directions for cashew cream:

Soak 3/4 cup cashews in water for 2 hours. Blend with 1/2 cup of water and a pinch of sea salt on high speed.