December 27, 2012
Cream of Broccoli Soup
1 cup raw cashews
2 quarts vegetable broth, divided
1 tablespoon unflavored coconut oil
1 cup onion, cut into 1/4-inch dice
3 cups cauliflower, cut into large chunks
6 cups broccoli, separated into bite-sized florets and peeled stems cut into chunks
1 teaspoon dried marjoram
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
In a dry blender, grind the cashews into a powder. Add 1 cup vegetable broth and blend until it makes a completely smooth cashew cream.
Heat a large stock pot over medium-high heat and add the coconut oil. Sauté the onion, cauliflower, broccoli stems, and marjoram for 5 minutes. Add the remaining vegetable broth, cashew cream, and salt. Bring to a boil, then lower to medium heat and cook until the vegetables are very soft (approximately 20 minutes).
Using an immersion blender (or in small batches in a regular blender) blend the soup base until it is completely smooth. Add the broccoli florets and cook over medium heat for 3-5 minutes until broccoli is tender. (Adding the broccoli separately ensures a creamy, white soup base, rather than one that's tinged green.) Add pepper to taste, and serve hot.
Note: If broccoli isn't your favorite soup ingredient, try something else. Carrots, potatoes, button mushrooms, tomatoes, asparagus, and corn all make excellent additions to this hearty soup. Or, use white cauliflower for the base and add orange (or "cheddar") cauliflower as the finishing veggie.
Allison Rivers Samson stresses that "This is a 'comfort food' recipe and is intended to appeal to the omnivore palate. If you have sodium issues, use less salt. If you have concerns about fat, recognize that the traditional recipe, using dairy cream, would present significantly more fat as well as cholesterol, of which this recipe has zero."
All figures are per serving (assumes 6 servings).
Fat: 9 g
Carbs: 19 g
Fiber: 6 g
Protein: 7 g
Sodium: 757 mg