Ingredients
1sweet onion,chopped
1carrot,chopped
3celery stalks,chopped
5cupsbroccoli,florets and stalks, chopped
7cupswater,divided
1tspdried basil
1tspsea salt
1cupraw cashews
2cupsgreen lentils,cooked
2cupsbaby spinach,packed
olive oil,for drizzling, optional
ground pepper,optional
Preparation
Place the onion, carrot, celery, and broccoli in a large pot.
Add 6 cups water, basil, and salt to the pot and stir. Bring to a boil over high heat then cover and reduce heat to a low simmer.
Let simmer for 15 to 20 minutes or until the broccoli is tender.
Meanwhile, in a blender, create the cashew cream. Blend together the cashews and remaining 1 cup water. (If adjusting the serving size, just keep the cashew to water ratio 1:1.)
Pour the cashew cream into the pot with the veggies and stir.
Add the green lentils and stir again.
Add the spinach to the blender with the cooled pot of veggies, and carefully blend the soup in batches until smooth.
Ladle into bowls, drizzle lightly with olive oil, and top with freshly ground pepper, if desired. Enjoy!
