Wednesday, 18 June 2008

Broccoli Cashew Soup

1 lb / 500g onions, chopped
1 tablespoon coconut oil
½ tsp. salt
6 cloves garlic, minced
2 lbs / 1kg broccoli, chopped into florets
6 cups vegetable or chicken broth
fresh green chili, minced (enough to suit
   your taste)
1 tablespoon nutritional yeast
1 cup parsley, leaves and tender stems only
2 tsp. lemon juice
sea salt to taste

Cashew Cream
1 cup / 150g raw cashews
1 ¼ cups / 300ml water (for each of the soaking and blending)
2 cloves garlic
2 tsp. lemon juice
¼ tsp. sea salt
chili flakes if desired

  • Place cashews in a large bowl and cover with water. Add 1 teaspoon of sea salt, stir and let soak at room temperature for at least 4 hours or overnight.  Drain and rinse.
  • Place cashews in a blender, add all other cashew cream ingredients and blend on the highest setting until completely smooth. Season to taste. Set aside.
  • Heat a tablespoon of coconut oil in a large stockpot. When melted, add onions and a few pinches of sea salt, stir, and cook until the onions have softened, about 5-7 minutes. 
  • Add garlic and chili, stir, cook for 2 minutes. 
  • Next add the broth, and bring to a boil. 
  • Add the broccoli florets and simmer for just five minutes – do not overcook! The broccoli should be bright green and slightly al dente.
  • Remove a portion of the cashew cream from the blender and set aside. 
  • Add the stockpot contents to the blender (you may need to do this in batches) and blend on the highest setting until smooth. 
  • Add the nutritional yeast, parsley, and lemon juice. Blend on high until smooth. Season to taste.
  • Enjoy hot.