Broccoli Soup

non-vegetarian

Broccoli Soup

submitted by Cathe Olson

Cathe Olson is the author of The Vegetarian Mother's Cookbook and Simply Natural Baby Food available at www.simplynaturalbooks.com

This easy, nutritious soup contains no dairy or soy.

1/2 onion, chopped
1 clove garlic
1 stalk celery, sliced
1 large carrot, sliced
3 cups coarsely chopped broccoli
3 cups water
1/2 cup raw cashews
1 tablespoon arrowroot
1/2 teaspoon sea salt or to taste
1 tablespoon miso
1/4 teaspoon black pepper
1 teaspoon dried basil

Place onion, garlic, celery, carrot, broccoli, and water in soup pot. Cover and bring to a boil. Reduce heat to medium-low and simmer 15 to 20 minutes, or until vegetables are tender. Remove 8 to 10 small broccoli florets and set aside. Place cashews in blender. Grind to powder. Add remaining ingredients to blender along with half of the cooked vegetable/water mixture. Puree until smooth and pour into a pot. Puree remaining vegetables and water, and add it to soup in the pot. Stir in reserved florets. Reheat if necessary but do not boil because it will destroy the beneficial enzymes in the miso. Makes 4 to 6 servings.