Cream Of Broccoli Soup - cooking recipe

Ingredients

1 onion, chopped
2 garlic cloves, chopped
4 turnips, peeled and chopped
10 ounces kale, de-stemmed and chopped
4 broccoli florets, stems chopped and florets cut to bite size
3 (15 ounce) cans low sodium vegetable broth
1/2 cup raw cashews

Preparation

Remove the center stem from the kale and discard. Wash and chop kale leaves and put in a large soup pot (at least 7 quarts). If you don't know how to remove the stems from kale, Google: remove kale stems.
Add chopped onion, garlic, turnips, broccoli and broth to soup pot.
Bring soup to a boil, stirring several times so bottom doesn't burn.
Reduce heat, cover and simmer, stirring occasionally until vegetables are soft, about 20-25 minute.
Remove about half the soup and blend with the cashews until smooth. Return mixture to pot and reheat.