Creamy broccoli potato soup recipe:
Soak 1.5 cups of cashews in water (even 1/2 hour or an hour makes them softer)
Chop up ~ 2.5lbs of potatoes and ~1lb of broccoli, including stalk (this is a batch I make for my husband and I and usually lasts for ~3 servings each).
-Fill the pot with water so it is just below the level of the vegetables. Cover
Boil for 30-40 minutes, until all pieces are tender (the broccoli stalks can take the longest)
Let cool
Saute one medium sized bulb of garlic (chopped) in ~1/4 cup of olive oil
Drain and rinse the cashews, puree in food processor until pasty
Optional: Add ~1/4lb vegan cheese to the cashew puree (I use Follow Your Heart provolone which I am obsessed with; it makes the soup super rich)
Optional: Add 1/3lb tofu to the cashew/cheese puree (this makes it extra extra creamy, but I forgot tofu with my last batch and hardly missed it)
Finally, blend the potatoes, cooking water, broccoli, olive oil/garlic, and "cheese/cream" mixture into a blender in batches. Reheat in large pot to combine/melt the cheese. Add liberal amounts of salt and cracked pepper.
Last time I sauteed kale with the garlic/olive oil and added it too. It could be an either/or thing with the broccoli really. I want to try it with cauliflower, soon.
Soak 1.5 cups of cashews in water (even 1/2 hour or an hour makes them softer)
Chop up ~ 2.5lbs of potatoes and ~1lb of broccoli, including stalk (this is a batch I make for my husband and I and usually lasts for ~3 servings each).
-Fill the pot with water so it is just below the level of the vegetables. Cover
Boil for 30-40 minutes, until all pieces are tender (the broccoli stalks can take the longest)
Let cool
Saute one medium sized bulb of garlic (chopped) in ~1/4 cup of olive oil
Drain and rinse the cashews, puree in food processor until pasty
Optional: Add ~1/4lb vegan cheese to the cashew puree (I use Follow Your Heart provolone which I am obsessed with; it makes the soup super rich)
Optional: Add 1/3lb tofu to the cashew/cheese puree (this makes it extra extra creamy, but I forgot tofu with my last batch and hardly missed it)
Finally, blend the potatoes, cooking water, broccoli, olive oil/garlic, and "cheese/cream" mixture into a blender in batches. Reheat in large pot to combine/melt the cheese. Add liberal amounts of salt and cracked pepper.
Last time I sauteed kale with the garlic/olive oil and added it too. It could be an either/or thing with the broccoli really. I want to try it with cauliflower, soon.
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