This creamy broccoli soup is thickened with cashews which gives it a sweet, nutty flavor.
1 Large, diced
5 Cup (80 tbs), separated (Add More Quantity If Needed)
2 Medium, unpeeled, diced into half inch cubes
8 Cup (128 tbs) (Stems)
1 Cup (16 tbs)
1 Bunch (100 gm), cut into bite sized pieces
1 Teaspoon (Adjust Quantity To Taste)
Freshly ground pepper
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.
Would you like to have a dairy free version of cream of broccoli soup?? I’m sure you would! Here is a great recipe that is healthy and has loads of flavor. A nice thickness brought about by pureed cashews, this recipe is a refreshing change from the regular one!