Ingredients

• 1 cup raw cashews
• 5 cups vegetable broth , divided
• 2 Yukons Gold potatoes , cut into 1/2-inch cubes
• 1 onion , finely chopped
• 4.5 cups coarsely chopped broccoli
• 1 teaspoon dried basil
• 1 teaspoon fine sea salt
• 0.25 teaspoons freshly ground black pepper

Instructions

1. 1 Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.
2. 2 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.
3. 3 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.

Nutrition per serving