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.