Cream of broccoli soup (robbins)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Raw cashews |
| 5 | cups | Vegetable stock or bouillon |
| 2 | mediums | Boiling potatoes, unpeeled, cut into 1/2\" cubes |
| 1 | medium | Onion, finely chopped |
| 1 | bunch | Broccoli, trimmed and coarsely chopped (about 4-1/2 cups) |
| 1 | teaspoon | Dried basil |
| 1 | teaspoon | Fine sea salt |
| ¼ | teaspoon | Freshly ground black pepper |
Directions
(From "May All Be Fed," John Robbins. William Morrow; 1992; $23) Put the cashews and 1 cup of the vegetable stock into a blender. Blend until smooth, about 1 minute.
Put the remaining 4 cups vegetable stock, the potatoes and the onion into a large pot. Bring to a simmer, cover and cook for 5 minutes.
Stir in the broccoli and basil and return to a simmer. Cover and cook until the potatoes are tender, about 10 minutes.
Stir in the reserved cashew mixture, the salt, the pepper and bring just to a simmer. Remove from the heat, transfer about half of the soup to a blender and puree. Return the puree to the pot and stir well. Serve immediately.
Calcium in cook broccoli: 206 milligrams per spear.