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Creamy Broccoli Potato Soup


This soup is total comfort food. Be sure to get RAW cashews or you will end up with a cashew flavored soup. Original recipe came from here and we slightly modified it to our liking.


-1 cup raw cashews
-7 cups water
-1 1/2 tablespoons vegetable broth powder (or omit water and powder and use 7 cups vegetable broth)
-2 potatoes, cubed
-1 medium onion, finely chopped
-3 cloves garlic, minced
-4 cups fresh chopped broccoli
-1 teaspoon basil
-1 teaspoon sea salt
-pepper to taste

Mix vegetable broth powder and water together. Place the cashews and 2 cups of the vegetable broth in the blender. Blend until smooth. Put the remaining cups of vegetable broth in a pot. Add potatoes, garlic and onions, bring to a boil and simmer for about 10 min or until potatoes are tender. Stir in the broccoli and basil and cook for another 10-15 minutes. Stir in the cashew cream mixture, sea salt and pepper, simmering for another few minutes. Scoop about 4 cups of soup into a blender and blend until creamy. Add mixture back to soup. Serve with "Parmesan cheese topping"


"Parmesan cheese" topping:
-1/2 cup toasted sesame seeds
-1 tablespoon nutritional yeast
-1/4 teaspoon sea salt
-Garlic powder to taste.
Blend in blender or food processor and sprinkle on top of soups, pastas etc..

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