Broccoli and Cashew Cream Soup
Ingredients
Cashew Cream
-
1
cup
raw cashews
-
1
clove
garlic, coarsely chopped
-
1
Tbsp.
extra-virgin olive oil
-
½
tsp.
kosher salt
Soup
-
2
medium heads
broccoli (about 1½ lb.)
-
2
Tbsp.
extra-virgin olive oil
-
1
leek
white and pale green parts only, thinly sliced
-
4
cloves
garlic, coarsely chopped
-
2
tsp.
fennel seeds
-
4
cups
low-sodium vegetable broth
-
1
tsp.
kosher salt
-
¼
cup
tender dill sprigs, plus more for serving
-
to taste
freshly ground black pepper
Instructions
- Soak cashews in boiling water for 30-60 minutes until tender.
- Drain and blend cashews with garlic, olive oil, salt, and water until smooth.
- Cut broccoli into florets and slice the stem if necessary.
- Heat olive oil in a pot and cook leek until softened, then add garlic and fennel seeds.
- Add broccoli and vegetable broth, cover, and bring to a boil, cooking until broccoli is tender.
- Blend the soup with salt, dill, and cashew cream until smooth.
- Serve soup in bowls, drizzling with remaining cashew cream and topping with dill and pepper.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
8g
Sodium
400mg
Cholesterol
0mg
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