Step 1

First, be sure to soak your raw cashews anywhere from 20 minutes to 24 hours so that they can blend easily.

Step 2

Next, chop the garlic and onions, superfine. We usually use a food processor, but you can opt to cut these ingredients by hand. If using fresh broccoli, chop the florets and tender portions of the stem into bite-sized pieces.

Step 3

In a stockpot, Dutch Oven or saucepan, large enough to contain your soup, saute the onions and garlic over medium-high heat using the water, stirring in a bit at a time as needed, to keep the veggies from sticking. Once the onions and garlic have softened a bit, stir in the freshly chopped or frozen broccoli, remaining water, and about two to three cups of the vegetable broth. Add the fresh lemon juice to the pot and cook over medium-high heat until the broccoli is tender. Then, reduce the heat to a low simmer. By the way, the lemon juice helps keep the color of the broccoli bright and adds flavor, reducing the need for too much salt. (We like that a lot, don't you?)

Step 4

Meanwhile, using a blender, combine the drained cashews, lite coconut milk, or another unsweetened plant-based milk, and the remaining vegetable broth. Once the broccoli is tender, add a few cups or so into the blender and blend until creamy. Stir the creamy mixture back into the simmering soup and season to taste with salt and additional lemon juice if needed.