3/4 c. raw cashews
2 medium onions, diced
2 celery stalks, chopped
3 carrots, chopped
3 cloves garlic, minced
1 lb. broccoli (about 7 cups, packed)
6 c. water, divided
1 1/2 t. salt plus a pinch, or to taste
pepper
Place cashews in a small bowl and cover with water. Soak for at least 30 minutes or overnight.
Add oil to a large pot and heat over medium-high. Once hot, add onion and a pinch of salt. Saute for three minutes. Add celery and carrots, then saute another five minutes. Add garlic and broccoli, then saute five more minutes.
Add five cups of water, 1 1/2 teaspoons salt, and pepper. Bring mixture to a boil, then reduce heat to low, cover, and simmer 15 minutes.
Meanwhile, drain soaked cashews and place in blender with one cup of water. Blend until very smooth and creamy, without any clumps. Set aside.
When soup is done simmering, puree with immersion blender or in a regular blender working in batches. Once soup is pureed, stir in cashew cream.
Makes about 10 cups.
Notes: The veggies get browned pretty quickly, so you may want to add a little more oil, turn the heat down a smidge, or just keep a close eye as you constantly stir them. I make my cashew cream in a food processor and use an immersion blender in the pot for pureeing the soup. Use whatever appliances are most convenient for you.
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