| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Soups | 6 | Servings | |
INGREDIENTS
| 1 | c | Raw cashews |
| 5 | c | Vegetable stock or bouillon |
| 2 | md | Boiling potatoes, unpeeled, cut into 1/2" cubes |
| 1 | md | Onion, finely chopped |
| 1 | bn | Broccoli, trimmed and coarsely chopped (about 4-1/2 cups) |
| 1 | ts | Dried basil |
| 1 | ts | Fine sea salt |
| 1/4 | ts | Freshly ground black pepper |
INSTRUCTIONS
(From "May All Be Fed," John Robbins. William Morrow; 1992; $23) Put the cashews and 1 cup of the vegetable stock into a blender. Blend until smooth, about 1 minute. Put the remaining 4 cups vegetable stock, the potatoes and the onion into a large pot. Bring to a simmer, cover and cook for 5 minutes. Stir in the broccoli and basil and return to a simmer. Cover and cook until the potatoes are tender, about 10 minutes. Stir in the reserved cashew mixture, the salt, the pepper and bring just to a simmer. Remove from the heat, transfer about half of the soup to a blender and puree. Return the puree to the pot and stir well. Serve immediately. Calcium in cook broccoli: 206 milligrams per spear. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“Nothing ruins the truth like stretching it.”