I don’t eat much dairy anymore, so I had been on a search for a dairy-free, creamy, broccoli soup. My sister-in-law also eats a plant based diet, and at a family gathering she brought the most amazing soup recipe. It was creamy and had layers of flavor, and I really couldn’t believe it was dairy free! When she shared the recipe with me, I saw that from Forks Over Knives Cookbook, which made me smile, as it was a recipe that had caught my eye and I had even marked the page of my Forks Over Knives cookbook.
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 unpeeled potatoes, cubed
1 large head broccoli, including stem, chopped (about 4 Cups if you use frozen broccoli & stems)
2 teaspoons dried thyme
1 teaspoon sea salt
1/2 teaspoon black pepper
1. Puree 1 cup of the vegetable stock with the cashews in a blender until smooth. Set aside.
2. In a large pot, cook the onion, celery, and carrot over medium heat in 1 cup of the 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. Bring to a boil over high heat. Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.
3. 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.
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Have you seen Forks Over Knives yet? It is a great film, one that really changed my views on food. Below is the trailer. I believe it is on Netflicks, or you can buy the DVD here.
