6 Servings 10 min Cook
3 Cup, chopped Onions
2 Tbsp Coconut Oil
1/2 Tsp Salt
8 Clove Garlic
2 Lb Broccoli
6 Cup Vegetable Broth
4 Tbsp Nutritional Yeast
1 Cup Parsley
4 Tsp Lemon Juice
1/4 Tsp Crushed Red Pepper Flakes
1 Cup Cashew Nuts
1 Cup Water
1/4 Tsp Salt
Place cashews in a large bowl and cover with water.
Add 1 teaspoon of sea salt, stir and let soak at room temperature for about 4 hours (overnight is fine).
Drain and rinse.
Place cashews in a blender, add water, half of lemon juice, 2 garlic cloves, a dash of salt and blend on the highest setting until completely smooth.
Season to taste.
Set aside.
Heat coconut oil in a large stockpot.
When melted, add onions and a few pinches of sea salt, stir, and cook until the onions have softened, about 5-7 minutes.
Add minced remaining garlic and red pepper flakes, stir, cook for 2 minutes.
Next add the vegetable broth, and bring to a boil.
Add the broccoli florets and simmer for just five minutes – do not overcook! The broccoli should be bright green and slightly al dente.
Remove about half of the cashew cream from the blender and set aside.
Add the stockpot contents to the blender (you may need to do this in batches) and blend on the highest setting until smooth.
Add the nutritional yeast, parsley, and lemon juice.
Blend on high until smooth.
Season to taste.
To serve, pour the soup into bowls.
Add a few spoonfuls of the leftover cashew cream and swirl into the soup.
Sprinkle with chili flakes and a couple parsley leaves.
Enjoy.
