Creamy Broccoli Soup
1 cup raw cashews
5 cups vegetable broth, divided
2 Yukon Gold potatoes, cut into 1/2-inch cubes
1 onion, finely chopped
4 ½ cups coarsely chopped broccoli
1 teaspoon dried basil
1 teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.
Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.
Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer two-thirds of the soup to a blender; blend until smooth. Return blended soup to pot and stir well. Serve immediately.
Makes 4 servings.
Nutrition Facts per serving: 353 calories, 44g carbohydrates, 13g fat, 14g protein.