Step 1

Place the onion, carrot, celery and broccoli in a large pot. Add 6 cups water, basil and salt to the pot and stir. Bring to a boil over high heat then cover and reduce heat to a low simmer.

Step 2

Let simmer for 15 to 20 minutes or until broccoli is tender.

Step 3

Meanwhile, in a blender, create your cashew cream. Blend together the cashews and remaining 1 cup water. (If you adjust the serving size, just keep the cashew to water ratio 1:1.)

Step 4

Pour the cashew cream into the pot with the veggies and stir.

Step 5

Add the green lentils and stir again.

Step 6

Add the spinach to the blender, and carefully (let the pot of veggies cool a bit first!) blend the soup in batches until smooth.

Step 7

Ladle into bowls, drizzle lightly with olive oil and top with freshly ground pepper, if desired. Enjoy!