Creamy Cashew Broccoli Soup

yield: 4 sevings

2 cups + 2 Tbsp water, divided
1 onion, chopped
6 cups broccoli florets
4 cups cauliflower, chopped
3 celery organic stalks, chopped
2 cups water
2 cups raw, unsalted cashews
1 cup low-sodium vegetable broth


In a large pot, lightly sauté the chopped onion in the 2 Tbsp water. Add the broccoli, cauliflower and celery and cook for five minutes, stirring occasionally until broccoli and cauliflower have slightly softened. Add vegetable broth and cover the pot. Cook for another ten minutes until vegetables have fully cooked through and are quite soft.

Next, in a food processor or high speed blender, combine the cashews and 2 cups water and blend together until smooth. Transfer to a mixing bowl and set aside.

Note: I rarely soak cashews overnight because my blender is powerful enough to handle hard, raw cashews. If you don't have a high speed blender, soak them for at least six hours before preparing this recipe. That way you know they'll blend to a smooth creamy texture in your food processor. 

In the same food processor or blender, add the vegetables and broth and blend until smooth. Transfer back to the pot and stir well. Best enjoyed hot with a fresh piece of sourdough bread.