Broccoli and Cashew Cream Soup





½ cup raw cashews, soaked
2 tsp extra virgin olive oil
2 medium onions, minced
1 ½ tsp salt (to taste)
2 stalks celery, chopped
3 carrots, chopped
5 cloves garlic, minced
16 oz broccoli (about 7 cups, packed)
6 cups water or vegetable stock, divided
½ tsp red pepper
1 can chickpeas
1 cup cooked quinoa
Salt and pepper to taste
Squeeze of lime juice



  1. Place cashews in a small bowl. Cover with hot water. Soak for at least 1 hour or overnight
  2. Add oil to a large pot over medium heat. Once hot, add onion and a pinch of salt and sauté for about 3 minutes
  3. Add celery and carrots and sauté for another 5 minutes
  4. Add garlic and broccoli and sauté for another 5 minutes
  5. Add 5 cups water or vegetable stock, salt, and pepper, stir and bring mixture to a boil. Once boiling reduce to heat to low and simmer, covered, for 15 minutes
  6. Drain cashews. Place cashews and 1 cups water or vegetable stock in a blender. Blend until very smooth and creamy. Set aside
  7. Puree soup using a large blender or immersion blender. You’ll likely have to do this in batches.
  8. Once soup is pureed, stir in cashew cream. Season to taste with additional salt and pepper.


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