Cashew Cream Of Broccoli Soup

1. 1

   Cover the cashews with water and set aside to soak for at least an hour (ideally overnight).

2. 2

   Heat the vegetable stock in a large pot over high heat until boiling, and drop in the broccoli. Let it simmer until very tender, about 5-7 minutes. Add the thyme leaves and turn off the heat.

3. 3

   Carefully transfer the broccoli to a blender and liquefy until completely smooth. Drain the cashews and add to the blender: liquefy again. Add more stock if the soup is too thick, and blend even further - I like mine viscous to the point of porridge, but you may not. Taste and adjust for seasoning. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.