Cream of broccoli soup (robbins)

Yield: 6 Servings

Measure 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

(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.

Similar recipes