Ingredients Serves 4
- 1 head broccoli (or 14 oz/400 g frozen florets)
- 2 potatoes
- 1 onion
- 3 cloves garlic
- 1/2 cup cashew
- 1+1/4 tsp salt
- 2/3 tsp pepper
For this recipe you will need one medium head of broccoli, cut into florets. We don't need the stem. You can also use frozen broccoli if you don't have fresh one. Take 14 oz (400 g) of frozen florets.
Peel and cut the potatoes into small cubes. Peel and mince the garlic. Peel and dice the onion.
Place the broccoli, potato, onion and garlic into a soup pan. Pour 5 cups of water and bring to a boil over high heat. Then reduce heat to low, cover the pan and boil the veggies for 15 minutes.
Meanwhile, grind the cashew nuts in a blender.
Add one laddle of broth from the soup pan and blend until creamy consistency.
Transfer cashew sauce to the pan once the veggies are soft, add salt and pepper. Puree the soup with an immersion blender until it's perfectly smooth. Serve hot.