Creamy Broccoli Soup


1 1/2 cups raw, unsalted cashews
2 heads of broccoli, chopped
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1/8 tsp ground nutmeg
1 tsp cumin
3 tsp fresh lemon juice
2 tsp low sodium soy sauce
4 cups of low sodium vegetable stock
fresh ground black pepper to taste


Soak raw cashews in a separate glass dish, covering with cold water. Let sit for 1 hour and then drain and rinse.

Steam broccoli until just tender. Check with fork, then remove from steamer and set aside.

Cook diced onion in olive oil in a large saucepan over medium heat until onions are tender, about 5 minutes. Add garlic and cook for one minute more. Add nutmeg, cumin and cooked broccoli florets, and remove from heat.

In a blender, add half the softened cashews, about half the broccoli and onion mixture, and 2 cups of the stock. Blend until smooth. 

Pour blended soup into a large soup pan.  Blend the remaining cashews, broccoli, and 2 more cups of stock. Pour into pan. Add lemon juice and soy sauce and heat over low heat.

Taste and adjust seasoning as necessary, adding water for a thinner consistency. Grind pepper over each bowl when serving. Optional: sprinkle with Daiya cheese.