Joy the Baker

Vegan Cream of Broccoli Soup

adapted from The 3-Day Cleanse

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1 1/2 cups raw cashews, soaked in water for 1 hour then drained

1 small onion, diced

2 cloves garlic, minced

1 tablespoon olive oil

2 heads of broccoli, chopped into bite-size florets

1/8 teaspoon fresh ground nutmeg

1 teaspoon cumin

1 teaspoon salt

1/4 teaspoon ground mustard seeds

fresh ground black pepper to taste

3 teaspoons fresh lemon juice

2 teaspoon vegan Worcestershire sauce

about 4 cups of water

Soak raw cashews in water for 1 hour.  They’ll soften slightly.  Drain.

Steam broccoli until tender.  A fork should be able to easily pierce the flesh.  Remove from steamer and set aside.

In a large saucepan over medium heat,  add olive oil, and onions.  Cook until onions are tender and translucent, about 5 minutes.  Add garlic and cook for one minute more.  Add cumin, salt, mustard seed, and black pepper and cook for about 30 seconds.  Add cooked broccoli florets, and remove from heat.

In a blender, add half of the softened cashews, about 1/2 of the broccoli mixture, and 2 cups of water.  Blend until smooth.  Pour blended soup into a large soup pan.  Blend the remaining cashews, broccoli, and 2 more cups of water.  Blend until smooth.  Pour into pan.  Heat over low heat.  Add lemon and worcestershire sauce.  Taste and season as necessary.  Add more water for a thinner consistency.

Serve warm.  Soup will last, in an airtight container in the fridge for 4 days.