Vegan Cream Of Broccoli Soup - cooking recipe

Ingredients

1 cup raw cashews
5 cups vegetable stock or 5 cups bouillon
2 yukon gold potatoes, unpeeled, cut into 1/2-inch cubes
1 medium onion, finely chopped
4 1/2 cups broccoli, trimmed and coarsely chopped
1 teaspoon dried basil
1 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper

Preparation

Put the cashews and 1 cup of the vegetable stock into a blender. Blend until smooth, about 1 minute.
Put the remaining 4 cups vegetable stock, the potatoes and the onion into a large pot. Bring to a simmer, cover and cook for 5 minutes. Stir in the broccoli and basil and return to a simmer. Cover and cook until the potatoes are tender, about 10 minutes.
Stir in the cashew mixture, the salt, the pepper and bring just to a simmer. Remove from the heat, transfer about half of the soup to a blender and puree, or use stick blender. Return the puree to the pot and stir well. Serve immediately.