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Ingredients

1 cup raw cashews 5 cups vegetable broth, divided 2 Yukon Gold potatoes, cut into 1/2-inch cubes 1 onion, finely chopped 4 ½ cups coarsely chopped broccoli 1 teaspoon dried basil 1 teaspoon fine sea salt ¼ teaspoon freshly ground black pepper

Nutrition Info

353.4 calories carbohydrate: 44.6 g cholesterol: : - fat: 16 g fiber: 7.9 g protein: 12.8 g saturatedFat: 2.7 g servingSize: - sodium: 1059.4 mg sugar: 9.4 g transFat: : - unsaturatedFat: : -

Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.
Pour the remaining 4 cups vegetable broth into a large pot, add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil, return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.
Stir cashew mixture into soup, add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender, blend until smooth. Return blended soup to pot and stir well. Serve immediately.

4 servings

I love this creamy, tasty recipe that is truly vegan. Stir in coconut milk and nutmeg for an additional rich, nutty flavor.