6 cups vegetable stock or boullion (I used vegetable broth)
1 cup raw cashews ( I placed the cashews in a bowl and covered with water, letting them soak for a couple of hours. This makes them much easier to chop up)
1 medium onion, finely chopped
1 celery stock, finely chopped
1 large carrot, chopped
1 garlic clove, minced
1/2 large red bell pepper, chopped
2 medium unpeeled potatoes, cubed
1 large head broccoli, including stem, chopped (about 4 cups)
2 teaspoons dried thyme
1 teaspoon sea salt
1/2 teaspoon black pepper
Puree 1 cup of the vegetable stock with the cashews in a blender until smooth. Set aside.
In a large pot, cook the onion, celery, and carrot over medium heat in 1 cup of the vegetable stock for 5 minutes. Add the garlic, bell pepper, and potatoes and cook for 2 more minutes. Add the remaining 4 cups of vegetable stock and the broccoli, thyme, salt, and black pepper, and bring to a boil over high heat. Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.
Add the cashew mixture to the soup and stir until mixed. Remove the pot from the heat and puree about half of the soup, in small batches until smooth. Return the pureed soup to the pot and reheat, stirring well.
*I used my immersion blender, and blended it right in the pot, so there was no need to blend it in small batches.
This soup was so good! Very filling, and tasted great. I topped it with vegan sour cream, and served with whole wheat saltine crackers. The next day for lunch, I heated up leftover soup, and added some baked veggies into it. Delicious!