Cream of Broccoli Soup

This recipe was adapted from a recipe on drfuhrman.com. Even though it is vegan, it has a delicious, creamy flavor and texture. A high speed blender like Vitamix works best for this recipe so the cashews turn creamy when blended.......For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt.....You can reduce prep time by using frozen or pre-chopped vegetables and jarred garlic.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 1  onion, chopped
• 2  garlic cloves, chopped
• 4  turnips, peeled and chopped
• 10  ounces kale, de-stemmed and chopped
• 4  broccoli florets, stems chopped and florets cut to bite size
• 3 (15 ounce) cans  low sodium vegetable broth
• 1⁄2 cup raw cashews

Directions

1. Remove the center stem from the kale and discard. Wash and chop kale leaves and put in a large soup pot (at least 7 quarts). If you don't know how to remove the stems from kale, Google: remove kale stems.
2. Add chopped onion, garlic, turnips, broccoli and broth to soup pot.
3. Bring soup to a boil, stirring several times so bottom doesn’t burn.
4. Reduce heat, cover and simmer, stirring occasionally until vegetables are soft, about 20-25 minute.
5. Remove about half the soup and blend with the cashews until smooth. Return mixture to pot and reheat.