2 c raw cashews - soaked in 3 c hot water 30 minutes
4 c broccoli florets, stems removed thoroughly
2 scallions, rough chopped
1 lg. avocado, pitted flesh scooped out with spoon
1 - 2 c cashew milk or other alternative dairy (rice, hemp, almond, coconut)
1T cider, champagne or white balsamic vinegar
1 tsp. roasted granulated garlic
1 tsp. sweet smoked paprika
1 tsp. yellow mustard powder
1/2 tsp. cayenne
2 tsp. salt
1 tsp. ground black pepper
chopped scallions or chives for garnish if desired
finishing salt for garnish if desired
Instructions
Reserve 1 c soaking liquid from cashews and
drain soaked raw cashews. Place cashews and
reserved liquid in blender. Puree until
consistency of a thick cream.
Add broccoli florets, scallions, avocado, vinegar
and 1c non-dairy milk of choice. Puree for one
minute. Add additional non-dairy milk to create desired consistency
as desired.
Add salt, pepper, roasted granulated garlic, paprika,
mustard powder and cayenne. Puree for an
additional minute, until soup is smooth.
Sprinkle with finishing salt and chopped scallions/chives and chopped
cashews if desired for garnish.
Serving
Suggestions
Serve room temperature or chilled.
Originally Submitted
6/8/2015
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