Ingredients
- 2 boiling potatoes
- 1 onion
- 1,200 ml vegetable stock
- 120 gr cashews (raw)
- 3 gr fine sea salt
- 1 gr basil (dried)
- 1 gr black pepper (freshly ground)
- some broccoli
(From "May All Be Fed," John Robbins. William Morrow; 1992; $23) Put the cashews and 1 cup of the vegetable stock into a blender. Blend until smooth, about 1 minute. Put the remaining 4 cups vegetable stock, the potatoes and the onion into a large pot. Bring to a simmer, cover and cook for 5 minutes. Stir in the broccoli and basil and return to a simmer. Cover and cook until the potatoes are tender, about 10 minutes. Stir in the reserved cashew mixture, the salt, the pepper and bring just to a simmer. Remove from the heat, transfer about half of the soup to a blender and puree. Return the puree to the pot and stir well. Serve immediately. Calcium in cook broccoli: 206 milligrams per spear.