It is a challenge to include healthy broccoli in a recipe that everyone loves. Sarah found a way to do this by using cashews to make the “cream” for Cream of Broccoli Soup. The Cashew Cream is rich and creamy with a hint of spice that you can dial up or down depending on whom you’re cooking for.
Steaming is the healthiest way to enjoy broccoli, especially if you consume the steaming water as well. In this case of this soup, the water in which the broccoli is cooked, gets blended up into the final dish, making this a mineral-rich soup where very little nutrition is lost.
Here are the ingredients you’ll need to make enough of this delicious soup to serve 6:
1 lb / 500g onions, chopped
1 knob coconut oil
½ tsp. sea salt
6 cloves garlic, minced
2 lbs / 1kg broccoli, chopped into florets
6 cups vegetable broth
fresh green chili, minced (enough to suit your taste)
½ cup nutritional yeast
1 cup packed flat-leaf parsley, leaves and tender stems only
2 tsp. lemon juice
sea salt to taste
chili flakes for garnish, if desired
The ingredients for the Cashew Cream are on the next page, along with the detailed preparation instructions:
I also find a huge difference in the flavor of organic and home grown.