1 bunch broccoli (about 1 1/4 pounds or 6 to 7 cups chopped)
1 large onion, chopped
2-4 cloves garlic, peeled
4 cups vegetable broth
1 large Yukon gold potato, cooked (boiled about 10 minutes until fork-tender), peeled and diced
1/4 to 1/2 cup raw cashews
salt, black pepper, and cayenne to taste
1. Place broccoli, onion, garlic and vegetable broth in a saucepan. Bring broth to a boil, cover and reduce heat. Simmer until broccoli is tender, about 8 minutes.
2. Put half of the broccoli and broth into a blender with half of the potato and cashews. Blend at high power until smooth. Pour into another saucepan, and repeat with the rest of the broccoli, potato and cashews.
3. Heat the soup, covered, on low for 10 minutes or so. Check seasonings and add salt, freshly ground black pepper and a pinch of red pepper to taste.
For testing purposes Imagine’s No-Chicken broth was used.