• 2 ½ cups of raw cashews soaked for at least 5 hours in water
  • large broccoli bunch or 1 bag frozen florets
  • medium onion or ½ bag of frozen pearl onions, chopped
  • ½ cup chopped celery
  • garlic and onion powder, sprinkle of thyme, salt and pepper to taste
  • chicken stock – 1 quart


Saute celery and onion then add chopped broccoli and 1 cup of water. Let cook until broccoli is tender. Puree drained cashews with stock until smooth. Slowly add to broccoli mix, cook slowly to
a simmer for a few minutes until thickened. Stir often, do not allow to stick to bottom. Options: chopped chives, bacon bits, any fresh herb of choice

from Diane Cook

Cream of Broccoli Soup