This is my family's ABSOLUTELY FAVOURITE SOUP right now! I hope you enjoy it!
Ingredients:
1 c unsalted cashews
1-2 T olive oil, coconut oil or water for frying
1 large onion, chopped finely
4 large cloves of garlic, minced
2 tsp dried basil
1 tsp turmeric powder
2-3 large potatoes, cubed small (2cm X 2cm)
2 large bunches of broccoli, chopped into bite-sized pieces (about 6-7 cups)
6 c water (plus 2c water for the cashew cream)
2 tsp sea salt
1/2 c engivita yeast
Directions:
1. Soak the cashews in water for a couple of hours.
2. Prepare all the vegetables. Chop the onion and potatoes, mince the garlic, peel the broccoli stems and chop the broccoli.
3. In a large, heavy bottom pot heat the oil or water.
4. Fry the chopped onion until translucent but not browned.
5. Add the garlic, basil and turmeric and fry for a couple of minutes longer.
6. Add half of the chopped potatoes, all the chopped broccoli stem and half the pieces of broccoli flower. Saute for a couple of minutes and then add 6 cups of water. Bring the soup to a boil and then let simmer until the potatoes are cooked.
7. While the soup is simmering, drain and rinse the cashews. Put them in a blender with 1 cup of water. Blend on high until the cashew cream is smooth. Pour the cashew cream into a bowl. Add 1 more cup of water to the blender and blend briefly. Add this to the bowl of cashew cream and set aside.
8. Next, carefully ladle the soup (all the chunky parts and as much of the liquid as needed to blend) into a blender. Secure the lid and blend until smooth by slowly moving from low to high speed. You may need to blend in batches if you have a small appliance.
9. Pour the pureed soup back into the pot along with the cashew cream. Add the reserved potato and stir. Bring the pot of soup to a boil again and simmer gently until the potatoes are almost ready. Add the remaining broccoli and simmer until the broccoli turns a dark green color.
10. Lastly, add the salt and engivita yeast stirring until they are incorporated.
Enjoy! Serve with....
salad and
fresh bread.
