Source: Chef2Chef

Makes 3 to 4 servings

5 cups filtered water or vegetable stock
3 1/2 cups broccoli floweret's
1 medium onion, chopped
1 cup cashews, roasted
1/2 cup celery, sliced thin
1 tablespoon garlic, minced
2 teaspoons sea salt, or to taste
1 teaspoon dill, fresh minced (1/2 teaspoon dry)
pinch crushed red pepper flakes
black pepper, ground to taste
Nama Shoyu, to taste (optional)

Loving preparation:

Add filtered water or stock, broccoli, onion, celery and garlic to a 3 quart pot and cook over medium high heat until all veggies are just soft, approximately 20 minutes, stirring occasionally.

Remove from heat, allow to cool 10 to 15 minutes, place in a blender (we recommend a Vita-Mix), add cashews and very carefully blend until smooth. Blend in batches, being careful to fill blender only half full. Start with low speed initially, slowly increase speed until desired consistency is reached. Return to pot, add remaining ingredients and stir well.

Variations:

Hearty Broccoli Bisque:
Add 3/4 cup of corn or 3/4 cup coarsely chopped broccoli after blending for more of a textured soup.

Allow broccoli to cook through before serving.

Kali’s Cauliflower Bisque:
Substitute cauliflower for broccoli and add 1 tablespoon of nutritional yeast before blending.

Creamy Vegetable:
Replace broccoli with other veggies like zucchini or corn for a creamy vegetable soup.

Other ideas:
Experiment with different herbs.

Replace cashews with other toasted nuts or seeds or replace nuts with same

measure of coconut milk, soy or rice milk.