|1 cup||cashew nuts — raw|
|2||broth — vegetable|
|1 Tbs||coconut oil|
|1 cup||onion — diced|
|3 cup||cauliflower — florets, roughly chopped|
|6 cup||broccoli — florets|
|1 tsp||dried marjoram|
|1/4 tsp||black pepper — freshly ground|
In a dry blender, grind the cashews into a powder. Add 1 cup vegetable broth and blend until it makes a completely smooth cashew cream.
Heat a large stock pot over medium-high heat and add the coconut oil. Sauté the onion, cauliflower, broccoli stems, and marjoram for 5 minutes. Add the remaining vegetable broth, cashew cream, and salt. Bring to a boil, then lower to medium heat and cook until the vegetables are very soft (approximately 20 minutes).
Using an immersion blender (or in small batches in a regular blender) blend the soup base until it is completely smooth. Add the broccoli florets and cook over medium heat for 3-5 minutes until broccoli is tender. (Adding the broccoli separately ensures a creamy, white soup base, rather than one that’s tinged green.) Add pepper to taste, and serve hot.
If broccoli isn’t your favorite soup ingredient, try something else. Carrots, potatoes, button mushrooms, tomatoes, asparagus, and corn all make excellent additions to this hearty soup. Or, use white cauliflower for the base and add orange (or “cheddar”) cauliflower as the finishing veggie.
Reprinted with permission of Allison Rivers Samson.
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