2-3 Tbsp. extra virgin olive oil
1 large onion, chopped
3 cloves garlic, chopped
2-3 small Yukon gold potatoes, peeled and chopped
2 lbs. broccoli, chopped
6-7 cups chicken stock or water
1-2 tsp. dried tarragon
1/2 cup cashew butter
Sea salt and black pepper to taste
Chopped fresh parsley
- Heat an 8-quart stockpot over medium heat. Add the oil, then add onions; sauté for 5-10 minutes or until softened. Add chopped garlic, potatoes and broccoli; sauté for about a minute then add chicken stock or water and dried tarragon. Cover and simmer for 20 to 30 minutes or until broccoli is tender but still bright green.
- Add the cashew butter and simmer for about 5 minutes more. Use an immersion blender to puree the soup in the pot, or blend batches in your blender.
- Pour soup back into the pot and add salt and pepper to taste. Heat on low until ready to serve. Serve each bowl garnished with chopped fresh parsley if desired.
Yield: 6 to 8 servings
Recipe from “Nourishing Meals” by Alissa Segersten and Tom Malterre