Four heads of broccoli in the fridge.
Then I stumbled upon Joy the Baker’s vegan cream of broccoli soup.
And I had some cashew butter on hand from those peppermint patties that were oh-so-good.
So I made soup on a hot summer night.
But it was worth it!
Cream of Broccoli Soup
Adapted from Joy the Baker
about 3/4 cup raw cashew butter or 1 1/2 cups raw cashews, soaked in water for 1 hour then drained
1 small onion, diced
5 cloves garlic, minced
1 tablespoon olive oil
2 heads of broccoli, chopped into bite-size florets
1/8 teaspoon fresh ground nutmeg
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon ground mustard
pepper to taste
juice of half a lemon
2 teaspoons apple cider vinegar + 1 teaspoon molasses, mixed (to make vegan worcestshire sauce)
about 4 cups of water
If using raw cashews, soak raw cashews in warm water for 1 hour. They’ll soften slightly. Drain.
Steam broccoli until tender–about 8 minutes in the microwave ought to do it. Set aside.
In a large saucepan, sauté onions until tender/translucent. Add garlic, cook 1 minute. Add cumin, salt, mustard, black pepper and cook 30 seconds. Add broccoli and remove from heat. Add water and cashews (or cashew butter, if using). Using an immersion blender, blend until blended. Heat over low heat, and add lemon and worcestshire sauce. Taste and season as necessary.
Okay, so it’s hard to capture this soup in photos (Joy the Baker does a much better job). But it was so good–and so creamy! You’d never guess it was cashews that provided such creaminess. We ate this with melba toasts smothered in almond butter, or just plain. I meant to have garlic bread with it, but I ended up not being hungry enough because I tasted the soup so much in the making of it (taste. does it need more lemon? taste. More pepper? taste. What what? Taste taste taste).
But, I made this on a Saturday. So that means the weekly shipment of random food (current favorites are oranges, bananas, celery, lettuce, Chinese sponge cake, lettuce, potato chips, chocolate chip cookies, tomatoes) came home with Dad, from Grandma. So even though I halved our broccoli stores by using 2 heads for this soup, the total heads equaled four once again due to two new heads’ arrival.
… Oh well. At least we don’t have six heads of broccoli now.