I LOVE Forks Over Knives! I just had to get the companion to the documentary. Just got it in the mail yesterday and found tons of recipes I just have to try! Tonight I decided to try this Cream of Broccoli Deluxe soup, recipe by Anastasia St. John, Compassionate and Lifestyle Advocate.
I really didn’t know what to expect when I realized the “cream” was cashews and stock, but WOW! It was very creamy and ohh so yummy~and Vegan too! Even my 7 yr old son LOVED it! I guess it’s a winner!! This soup is hearty enough to eat as a meal…maybe add some crusty bread and/or a salad. But, seriously this was great by itself.
The recipe says it serves 6…nice size servings.
6 cups Vegetable Stock or Boullion
1 rounded cup Raw Cashews
1 medium onion, finely chopped
1 celery stalk, finely chopped
1 large carrot, chopped
1 garlic clove, minced
1/2 large red bell pepper, chopped
2 medium potatoes, cubed
1 large head broccoli, including stem, chopped (about 4 cups)
2 tsp dried thyme
1 tsp sea salt
1/2 tsp black pepper
Puree 1 cup of vegetable stock with the cashews in a blender until smooth. Set aside.
In large pot, cook onion, celery, and carrot over medium heat in 1 cup of 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 heat and puree about half the soup, in small batches, until smooth. Return pureed soup to the pot and reheat, stirring well. Serve!!