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Broccoli Soup with Pureed Cashew Recipe Video
|Onion||1 Large, diced|
|Safflower oil||2 Tablespoon|
|Vegetable stock||5 Cup (80 tbs), separated (Add More Quantity If Needed)|
|Potatoes||2 Medium, unpeeled, diced into half inch cubes|
|Chopped broccoli||8 Cup (128 tbs) (Stems)|
|Raw cashews||1 Cup (16 tbs)|
|Broccoli florets||1 Bunch (100 gm), cut into bite sized pieces|
|Sea salt||1 Teaspoon (Adjust Quantity To Taste)|
|Freshly ground pepper||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1834 Calories from Fat 630
% Daily Value*
Total Fat 75 g115.8%
Saturated Fat 12.4 g62%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4334.2 mg180.6%
Total Carbohydrates 256 g85.2%
Dietary Fiber 61.7 g247%
Sugars 47.8 g
Protein 82 g164.2%
Vitamin A 245.8% Vitamin C 2393.8%
Calcium 92.2% Iron 142.7%
*Based on a 2000 Calorie diet
Add the onions, potatoes, broccoli stems, basil and about four cups of the vegetable stock to a pressure cooker. The liquid should only fill have of the pot. Secure the lid, bring to pressure, lower the temperature until the cap toggles back and forth at a gentle rock. Cook for 3 minutes. Turn off the heat and let the pressure go down on its own, or run it under cold water.
While the vegetables are cooking, puree the cashews and 1 cup of stock in a blender until smooth and creamy. In a pot with a steamer insert, steam the broccoli flowers until they turn bright green; about 1-2 minutes.
Drain the broccoli stem/potato mixture through a sieve, reserving all of the liquid into a bowl or large measuring cup. Pour the cashew puree into the pot. Ladle 1-2 cups of broccoli/potato mixture into the blender. Add 1-2 cups of the stock and puree until smooth. Pour back into the pot. Continue until all of the vegetables and stock are used up. If you run out of stock use the liquid from the steamed broccoli flowers.
Add the steamed broccoli flowers to the soup, the nutmeg, salt and pepper. Warm the soup until hot.
This soup pairs well with a green salad and crackers.