I made this last night. It is getting colder outside and I thought some nice warm soup with garlic bread and a salad would be nice.
This recipe is based off of the "Broccoli Cheese Soup" recipe from Of There Ye May Freely Eat by JoAnn Rachor. I really like this recipe because it is simple and you can add ingredients or keep in simple. Also, a lot of whole foods are used.
Broccoli Cheese Soup:
3 1/2 cups filtered water
1 2/3 cups raw, organic, chopped carrots
1 1/2 cup raw, organic, chopped potatoes
4 cups of fresh, organic, chopped broccoli (chop into small pieces)
1 onion cut into chunks
1/2 cup raw, organic cashews
1 teaspoon sea salt
Lightly boil the carrots, potatoes and onion in the water until tender, 15-20 minutes.
Put the cashews, salt, and broccoli in the pot with the veggies and cook for an additional 3 minutes. Stir to make sure broccoli is getting cooked. Use an immersion blender to finely ground everything into creamy goodness. If you don't have a hand held immersion blender, in stages put the ingredients into a food processor or blender and blend very well. If mixture is very hot make sure to have it cool down before putting in a glass blender.
After I blended with immersion blender:
Make sure to blend really well. It took a while for me with the immersion blender, but the smoother it is, the more cheesy it tastes.
Some modifications I made:
I used about 3/4 teaspoon of salt vs 1 teaspoon
We had run out of potatoes so I had to use sweet potato for half of the chopped potatoes
We had some left over quinoa from the night before so I stuck that in too- approximately 3/4 cup
Some organic cilantro leaves for decoration
It is a great fall and winter dish!