Ingredients

The following ingredients have 4 Servings
  • 1/3 cup (58g) raw cashews
  • 2/3 cup water
  • 3 cups (244g) frozen broccoli florets
  • 4 cups low-sodium veggie broth or water
  • 1 packed cup (160g) packed cup finely diced yellow onion
  • 3-4 x-large garlic cloves minced (15g, about 1 1/2 tbsps)
  • 3 heaping cups (450g) peeled & chopped 1/2 inch chunks sweet potato
  • 1 1/2 to 2 teaspoons fine salt (1 1/2 tsp if using broth, 2 tsp for water)
  • 1 to 1 1/2 tablespoons Penzey's Now Curry powder OR my HOMEMADE SPICE BLEND (SEE NOTE BELOW)
  • Two 15 oz cans cannellini beans, drained & rinsed
  • 1/4 cup (60g) tomato paste
  • 1 cup cashew cream (if allergic to cashews, sub full-fat creamy coconut milk, not a light plant milk or water, or the soup will be too runny/watery! Please note that I have only tested this with cashew cream)

Instruction

  • First, you will need to make your cashew cream. If you do not have a high-powered blender, soak your cashews overnight in lukewarm water. Drain, rinse and add to a blender (I used my Vitamix, unsoaked) and add the 2/3 cup water. Blend until completely smooth and no bits remain. Set aside.
  • Next, you will roast you broccoli. Preheat the oven to 375 degrees Fahrenheit and line a sheet pan with parchment paper. Spread your broccoli out and season well with salt and pepper. Bake 15 minutes or until just beginning to see the tips browning. Depending on your oven or the size of your broccoli florets, it may need longer, up to 10-15 minutes. The frozen ones I buy are always relatively small florets.
  • While your broccoli is roasting, you will prepare the soup, which comes together pretty quickly. Add your chopped onion and garlic and the 4 cups water to a large pot. Turn to high heat and bring to a boil, once boiling, let cook for 5 minutes.
  • Then add the sweet potatoes, salt and curry powder. Stir well and reduce the heat to medium-low and cover with a lid. Cook for 10 minutes.
  • Add the beans, tomato paste and 1 cup of the cashew cream and stir well. Turn back to medium and bring back to a simmer and cook another 5-10 minutes or so until it has thickened up some and the potatoes are tender. Taste and adjust salt or spices if needed. If you want it spicier, add a pinch of cayenne pepper. 
  • Your broccoli should be done by now. Top the soup with the broccoli and serve.