Cream of Broccoli Soup
3 medium potatoes, diced
2 medium celery stalks, sliced
6 cups broccoli florets
1/2 onion, diced
2 cloves of garlic, minced
2 cups water
CASHEW CREAM SAUCE (see recipe below)
1 tablespoon dried basil (I sometimes add more- depending on taste)
1/4 teaspoon black pepper
3-4 tablespoons SESAME SEASONING- OPTIONAL (see recipe below)
Place potatoes, celery, broccoli, onion, garlic and water in a large pot. Bring to a simmer. Cover and cook over medium heat for about 10 minutes, or until potato chunks are tender and pierced with a fork (do not overcook).
Make CASHEW CREAM SAUCE in a blender. Pour cream sauce into the pot with the vegetables and stir together (don’t forget to add the additional 1 1/2 cups of water…see recipe below). Add basil and black pepper. Begin transferring mixture to the blender – 3 cups at a time. Blend mixture until the vegetables are completely smooth OR leave them slightly chunky, depending on your taste. Pour blended mixture into a clean pot. Keep warm on low to medium heat, stirring frequently, until steamy.
Top with diced red peppers or fresh tomatoes.
*My kids will eat this soup with fish crackers on top 🙂
CASHEW CREAM SAUCE
1 cup raw cashew nuts
2 cups water
1 teaspoon salt
2 teaspoons onion powder
1-2 Tablespoons Chicken-Like Seasoning (or Chicken Paste/Bouillon)
1/2 teaspoon garlic powder
2 Tablespoons cornstarch, flour or Clear Jel
1 1/2 cups more water (to be added after blending)
Place all ingredients in blender and blend on high for about 2 minutes until smooth (make sure mixture is smooth- not gritty). Pour into pot with vegetables. Add the 1 1/2 cups more water to the blender, swish it around, and add to the mixture in the pot.
Source: WFM 1-10