The weather this week has been wet, to say the very least. I don’t remember the last time it rained for days straight. I mean, kids got out of school this week it’s been that bad. And since it’s only been a few degrees shy of turning into snow, it’s just been that wet, cold-to-the-bones kind of cold. Or maybe that’s just me. Anyways, this was the perfect soup for a night like that. I made this soup earlier this week for supper and it definitely surprised me! I found the recipe on Pinterest, and the description was compelling enough to make it onto our weekly menu. And I am not sorry. Oh no, in fact I am so pleased I will absolutely be making this again, and before you have time to question it, I urge you to try it too! (Really!)
what you’ll need:
- 1 cup cashews, roasted + unsalted
- 5 cups vegetable broth, divided 3 + 2
- 4 1/2 cups chopped broccoli (2 large crowns)
- 2 large potatoes, cubed
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 1 Tbsp. basil
- sea salt to taste
- fresh ground pepper to taste
how you’ll do it:
it even looks like the real thing!
I had this for leftovers the next night and then again the following day for lunch and it heated up great each time! It’s a really thick, hearty soup. Feel free to add more broth or water to thin it out if desired.
*Note: I only had 4 cups of vegetable broth so I used 1 cup of water in the beginning and it worked fine.