Ingredients:
4 cups veggie broth (water w/2 teaspoons of better than bullion)
2 medium Yukon gold potatoes, cut into ½ in pieces (approx. 12 ounces)
1 onion, diced
1 cup celery, diced
4-8 cloves of garlic, minced
4-6 cups broccoli, cut into bite-sized pieces
1 teas basil, dried
1 cup of cashews
1 cup water
1 ½-2 teas salt
½-1 teas pepper
Cook the first 5 ingredients for 5 minutes.
Add in the broccoli and basil for about 7 -10 minutes more (or until they’re barely tender)
Blend the cashews with 1 cup of water. (If you do not have a Vitamix, soak the cashews first.)
Scoop about ½-1 cup of hot soup into blender with cashews and blend until smooth.
Pour the puree back into the pan.
Note: You can blend all the soup in batches until smooth if you prefer.
Stir and enjoy!