Cream of Broccoli Soup... with a Twist!

It's dairy and animal-bi-product free, and soup-er good for you!  Cream of broccoli soup made with... cashews?  Yes!  A big shout out to Joy the Baker for this hearty, healthful and heart-warming recipe.  This soup is ri-goshdarn-diculously good!  Not to mention easy to make.

What you'll need:

• 1 medium onion
• 5 cloves garlic
• 1 1/2 cups raw, unsalted cashews
• 1 large head of broccoli
• cumin
• nutmeg
• pepper
• sea salt 
• 1 small lemon
• 3 cups water

First, soak your cashews in water for an hour. 



Grab your onion and 5 cloves of garlic.  Chop the onion and fry until clear in 2 tablespoons of coconut oil - about 5 minutes.  Press your garlic and add it to the onions.  Fry for one more minute.  Add nutmeg, cumin, sea salt, and black pepper to the onion and garlic.  Turn off the heat.



Chop your broccoli into little bite-sized florets.  Steam until bright green, but don't let the water turn green!  Add your broccoli to the onion-garlic mixture and toss it around over low heat for 1 minute.



Divide the broccoli mixture into two.  Scoop one half into a blender and add 1 1/2 cups water.  Blend until smooth.  Pour into a soup pot.  Repeat with the rest of the mixture.  Add 2 tablespoons of fresh-squeezed lemon juice and heat your soup until steaming.  Serve with bread (I used 2 gluten-free whole grain slices) drizzled with avocado oil and balsamic vinegar.



Enjoy!