Cream of Broccoli Soup

By Allison Rivers Samson
Yield 6 servings

Ingredients:

• 1 cup raw cashews
• 2 quarts vegetable broth, divided
• 1 tablespoon coconut oil (unflavored)
• 1 cup onion, 1/4-inch diced
• 3 cups cauliflower, cut into large chunks
• 6 cups broccoli, separated into bite-sized florets and peeled stems cut into chunks
• 1 teaspoon dried marjoram
• 1 tablespoon salt
• 1/4 teaspoon freshly ground black pepper

Method:

1. In a dry blender, grind cashews into a powder. Add 1 cup vegetable broth and blend until it makes a completely smooth cashew cream.
2. Heat a large stock pot over medium-high heat and add coconut oil. Sauté onion, cauliflower, broccoli stems, and marjoram for 5 minutes. Add remaining vegetable broth, cashew cream, and salt. Bring to a boil, then lower to medium heat and cook until vegetables are very soft, approximately 20 minutes.
3. Using an immersion blender, or in small batches in a regular blender, blend soup base until completely smooth. Add broccoli florets and cook over medium heat for 3-5 minutes until broccoli is tender. Add pepper to taste and serve hot.