cream of broccoli cashew soup

Had a bunch of frozen broccoli that I needed to get creative & use up & this soup was a huge hit! Definitely a new staple.

It is a cream of broccoli cashew soup with a no-dairy cheesy flavor! Thick & creamy & filling! With tons of collagen-rich protein from grass-fed bone broth. 

To start:

Soak 1 c raw organic cashews in water overnight.

In a large pot, add:

1 chopped red onion

5 c organic broccoli florets/stems, chopped

6 cloves peeled garlic

6 c grass fed organic bone broth

1 t sea salt

1 c nutritional yeast

1 c organic parsley

2 T acv

2 t organic mustard seed powder (helps enhance the nutrients in broccoli and makes it more bio-available to your body)

-bring to a boil, then simmer for 5 minutes. Add contents of pot to a high speed blender and blend until smooth (may need to do this in batches). Pour back into pot.

Then, add to blender:

Soaked/rinsed cashews

1/2 c filtered water

Juice of 1 lemon

1/4 t sea salt

1/4 t black pepper

-blend on highest setting until completely smooth. Pour into soup and stir well over low heat for 5 minutes.

We enjoyed it with my homemade grain/nut-free flatbread (toasted until crispy!) and sheep yogurt to top.