Low-Fat Cream of Broccoli Soup

1 24 oz bag frozen broccoli, defrosted
2 onions, chopped
3 cloves garlic, minced
2 medium potatoes, cubed
1 T parsley
2 tsp dill
Salt and pepper, to taste
4 cups vegetable broth
1 cup water
4 T cashews
2 T flour
1 cup non-dairy milk

  • In a large stock pot, saute onions and garlic in some vegetable broth or water
  • Add parsley, dill, salt, pepper and potatoes
  • Continue to saute for 5 more minutes
  • Using 1/2 the bag at a time, chop the broccoli in a blender or food processor
  • Add the broccoli to the stock pot, along with the vegetable broth and water
  • Bring to a boil, and simmer for 20 minutes until potatoes are very soft
  • Blend cashews, milk, and flour for 1-2 minutes, until very smooth
  • Pour slowly into soup and stir well
  • Continue to heat for another few minutes, stirring constantly. 

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