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Vegan Cream of Broccoli Soup

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“The creaminess of this soup comes from cashews pureed with vege broth. Not low in fat, but high protein and fiber.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the cashews and 1 cup of the vegetable stock into a blender. Blend until smooth, about 1 minute.
  2. Put the remaining 4 cups 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.
  3. Stir in the 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, or use stick blender. Return the puree to the pot and stir well. Serve immediately.

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