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Cream Of Broccoli Soup (robbins)

Cream Of Broccoli Soup (robbins) is a soups recipe made with Raw Cashews, Vegetable Stock Or Bouillon, Md Onion Finely Chopped, Bn Broccoli Trimmed And Coarsely Chopped, and T Dried Basil. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 cup
• 5 cup
• 2
• 1
• 1
• 1
• 1
• 1/4 tsp

Method (preview)

1. 1

   (From "May All Be Fed," John Robbins. William Morrow; 1992; $23)

2. 2

   Put the cashews and 1 cup of the vegetable stock into a blender. Blend until smooth, about 1 minute.

3. 3

   Put the remaining 4 cups vegetable stock, the potatoes and the onion into a large pot.

4. 4

   Bring to a simmer, cover and cook for 5 minutes.

5. 5

   Stir in the broccoli and basil and return to a simmer.

6. 6

   Cover and cook until the potatoes are tender, about 10 minutes.

7. 7

   Stir in the reserved cashew mixture, the salt, the pepper and bring just to a simmer.

8. 8

   Remove from the heat, transfer about half of the soup to a blender and puree.

9. 9

   Return the puree to the pot and stir well.

10. 10

    Serve immediately.

11. 11

    Calcium in cook broccoli: 206 milligrams per spear.