Broccoli Cheese Soup

Broccoli Cheese Soup

Preparation

1. Combine carrots, potatoes, onion and cooking water in the pan. Cook until tender 15-20 min. 

2. Then blend these vegetables in the blender with cashews and salt for 1-2 minutes, until very smooth. Cashews must be smooth.   

3. Steam broccoli until tender. If using frozen broccoli cut it into smaller pieces after cooked. Set broccoli aside.  

4. Put blended vegetables back in pan. * Lightly boil 2 minutes. This last boil causes the color to brighten and the cashews to act as a thickener. 

5. Add broccoli pieces and serve. 

Ingredients

• 3 ½ cups cooking water 

•  1 cup onion, cut in chunks 

• 1 2/3 cups raw, chopped carrots (peel if not organic)    

•  ½ cup raw cashews 

• 1½ cups raw, chopped & peeled potatoes                

•  1 3/4 teaspoon salt 

• 1 pound of frozen broccoli or 4 cups fresh, chopped in small pieces 

Broccoli Cheese Soup Variations

1. Cooked brown rice may be added after the soup is prepared. 

2. Other cooked vegetables may be substituted for part or all of the broccoli including more sliced or chopped carrots and potatoes and chopped greens. 

3. The soup may be served as a topping over baked potatoes.