As promised, here's part 3 of my 3-part blog post. Finally! We talked about the fabulous cashew nut and the nutritious broccoli vegetable. Now put them together, and you have a delicious, creamy, healthy soup that your whole family will love...
I have been cooking it for years, and never a complaint. It's even better if you can make your own croutons (with garlic) and sprinkle on top for some crunch.
Enjoy!
<3 Judi
Cream Of Broccoli Soup 
(From "May All Be Fed," John Robbins. William Morrow; 1992)
Ingredients:
1C Raw cashews (Raw is key here, not oily, salty roasted cashews)5C Vegetable stock or bouillon2 Med Boiling potatoes, unpeeled, cut into 1/2" cubes1 Med Onion, finely chopped1 bunch Broccoli, trimmed and coarsely chopped (about4-1/2 cups)1-t Dried basil1-t Fine sea salt 1/4-t Freshly ground black pepper
Method:
Put the cashews and 1 cup of the vegetable stock into a blender. Blend until smooth, about 1 minute.
Put the remaining 4 cups of 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 cooked broccoli: 206 milligrams per spear.
