If you don't do cashews, you can replace the cashews, lemon juice, and 1/4 cup of water (or broth) with 1/2 cup of yogurt (dairy or dairy free), or about 4 ounces of soft goat cheese or other soft cheese.
Servings: 4servings
Calories: 267kcal
Equipment
Blender
Ingredients
2broccoli headsflorets separated from stems, stems diced
2tablespoonsolive oil
1small yellow or white onionpeeled and diced
4garlic clovespeeled and diced
3 1/2cupswater or vegetable broth
1/2teaspoonsalt
1/2cupraw cashews
8basil leavesmedium size
1tablespoonlemon juice
salt and pepper to taste
Instructions
Heat a large stock pot on a low to medium heat. Add the olive oil.
Add onions and garlic with a pinch of salt and cook for about 5 minutes, stirring occasionally to soften the onions.
Add the broccoli stems, water (or stock) and salt, and bring to a low boil. Cover and simmer for 5 minutes to soften stems.
Place broccoli florets on top of the soup mixture, and cover and simmer for 5 minutes. Cook the florets just enough to make them bend but keep them bright green.
Turn off the heat, add the cashews and soak them in the soup for 10 minutes.
Add the lemon juice and basil leaves.
Blend the soup in batches until it's as creamy as you like it. Leave it a bit chunky or blend until very smooth. Add salt and pepper to taste.