This brilliant green and yummy soup was adapted from Blossoming Lotus' Vegan World Fusion Cuisine.
2 cups filtered water
2 cups vegetable stock
3 ½ cups broccoli flowerets
1 medium leek
½ cup cashews, soaked [see NOTE]
½ cup celery, roughly chopped
1 tablespoon garlic, roughly chopped
1 teaspoons sea salt, or to taste
1 teaspoon dill, fresh minced (½ teaspoon dry)
pinch crushed red pepper flakes (optional)
black pepper, ground to taste
Nama Shoyu, to taste (optional)
No nutrition information available
Place cashews in a bowl, cover with filtered water and allow to soak for about ½ hour.
Add filtered water/stock, ½ of broccoli [primarily the stems], onion, celery and garlic to a 3 quart pot and simmer over medium heat until all veggies are just soft, approximately 10 minutes, stirring occasionally. Add remaining ½ of broccoli [all the crowns], turn off heat and cover, steaming for about 5 minutes. [This keeps the soup a nice green color vs. that overcooked gray color :-)]
When you've added second half of broccoli, drain cashews, then puree in blender. You want as creamy of a texture as you can get. To get this creaminess, add a little bit of water [ ¼ – ½ CUP] first to nuts to help w/creamy texture, then add cooked ingredients and puree.
Remove soup from heat and cool for 5-10 minutes. Then add soup to puréed cashews, blending in batches until smooth. I like to add the chunky parts of the soup first, and then add most of the broth at the end of blending process. Alternatively, add puréed cashews to soup, and using emulsion blender, purée soup until smooth.
Experiment with different herbs or vegetables.
NOTE: Replace cashews with other toasted nuts or seeds or replace nuts with same measure of coconut milk. I start with ½ cup so that the taste of nuts does not overwhelm the soup. You could also add a stick of lemongrass if using coconut milk instead of nuts.