Friday, May 30, 2014

Cheddary Broccoli Soup

The cashew cream adds a wonderful creaminess and gives the soup an incredibly unique flavor. 

Cheddary Broccoli Soup
Isa Does It Cookbooy by Isa Chandra Moskowitz

***This recipe requires soaking cashew nuts for 2 hours


1            tablespoon olive oil
1            small yellow onion, diced
1/2         teaspoon salt, plus a pinch
3            cloves garlic, minced
4            cups chopped broccoli stalks and florets
1/2         cup peeled and chopped carrots
1/2         teaspoon ground turmeric
3            cups vegetable broth

Cashew Cream:

1            cup cashews, soaked for at least 2 hours
2            cups vegetable broth
3            tablespoons mellow white miso
2            tablespoons nutritional yeast flakes
2            tablespoons fresh lemon juice
              freshly ground pepper

Soup:  Preheat a 4-quart pot over medium heat and add the oil.  Saute the onion in the oil with a pinch of salt just until softened, about 3 minutes. Add the garlic and saut√© for 30 seconds or so, just until fragrant.

Cashew Cream:  Drain the cashews and place in a blender, along with the broth, miso, and nutritional yeast.  Blend until smooth.  Scrape down the sides with a rubber spatula every now and again to make sure you get everything.

When the carrots are tender, add the cashew mixture to the soup.  Use an immersion blender to puree, so that only tiny bits of broccoli and carrot are visible.  Keep the soup on low heat, partially covered, for about 10 minutes, until thickened, stirring occasionally.

Once thickened, add the lemon juice and pepper, taste for seasoning, and serve.  It thickens even more as it cools, so you’ll need to thin out leftovers.

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