(Use organic where possible)
2 Tbsp extra virgin olive oil
1 medium brown or white inion
1 medium carrot, grated (finely chopped)
2 cloves garlic, pressed, grated, or finely chopped
2 stalks of celery
3 cups broccoli florets
2 cups cauliflower florets
3 cups unsalted bone broth, divided (or chicken or veggie stock), plus one cup for the cashew cream below
2 tsp sea salt, to taste
Freshly ground black pepper
Cashew Cream Base:
1 cup cashews, soaked
1 cup bone broth (or stock)
3 Tbsp nutritional yeast
1/2 tsp sea salt
*Soak cashews overnight in a sealed glass jar, or for 1 hour in hot water.*
Preheat the olive oil in a large dutch oven over medium heat. Sauté the onion with a large pinch of sea salt until soft and fragrant
Add the grated carrots and celery and cook until soft. Add the garlic and cook another minute.
Add the broccoli, cauliflower, and sea salt with black pepper and cook 2-3 minutes. Then add 3 cups of bone broth (or stock) and bring to a simmer.
Simmer 20 to 25 minutes until the broccoli and cauliflower florets are tender and can be pierced with a fork
To make the cashew cream base, puree 1 cup of bone broth with the cashews, nutritional yeast, and sea salt until cashews are emulsified into a cream all in a high-speed blender.
Leave the cashew cream in the blender, then add the cooked cauliflower florets. Puree until smooth.
Reserve the cream and cauliflower mixture in another bowl, then add the rest of the broccoli, veggies, and stock to the blender. Pulse a few times until coarsely pureed.
Add the broccoli mixture to the cream mixture back to the pot and stir together.
Serve hot or store in the refrigerator up to 5 days. Freeze well.