Creamy Broccoli Normandy Soup

Author: Heather Leno
Servings – 6 cups Prep Time – 15 minutes Cook Time – 10-15 minutes
Ingredients:

Ingredients for soup pot:

2 tsp oil, opt. — can sauté in a little water

1 cup diced onion

1 cup diced celery

1 16-oz bag frozen Broccoli, cauliflower & carrot combo

2 cups hot water

2 tbsp McKay’s Vegan Chicken-Style Seas –to make your own, see Chick-Like Seasoning

1/2 tsp salt

1/2 tsp garlic granules or powder

1/2 tsp dried basil

 

Blender Ingredients:

1/2 cup warm water

1/2 cup raw cashews

1 tbsp cornstarch

1 tsp lemon juice

1 cup very warm water

 
Instructions:
  1. Sauté onion and celery in oil or water. After a couple of minutes, add the frozen vegetables (I cut any larger pieces down to bite-sized), put on the lid, and cook on med-low while you gather next group of ingredients.
  2. Add the water and seasonings to the pot and bring to a boil; cover and turn to a bubbling simmer. Cook for five minutes, just until vegetables are tender.
  3. While the vegetables simmer, combine all but the last cup of water in your blender and whiz until the nuts are completely smooth. As soon as veggies are just tender, pour the cashew cream into the kettle and rinse the blender with the last cup of water and add to the kettle.
  4. Cook only long enough to thicken the creamy sauce, not long enough to “kill” the color in the vegetables.
Notes:

Serve with some nice whole-grain bread and a big colorful salad.