End of the Season Broccoli Soup

I made this divine “cream” of broccoli soup last weekend from some of Bad Seed Farm’s broccoli.  It’s dairy-free, instead using pureed raw cashews for the “cream.”  Thus, it has none of the bad guys cholesterol or casein and it contains the heart healthy fat, oleic acid that you won’t find in milk.  Cashews are also rich in antioxidants and magnesium. 

Another thing that makes this soup great is that is cooks up quick.  If you have time to plan ahead, soak the cashews 6 hours to overnight.  It increases their digestibility.

Brooke of Bad Seed Farm is hosting an End of Season Market and Social from 4:30 pm – 10:00 pm on Friday November 16, at Bad Seed Headquarters in the Crossroads District, 1909 McGee St, Kansas City, MO 64108.  Call Brooke at 913-522-3458 for more info.  I’ll be there for more Bad Seed broccoli and greens and to enjoy the last of the Bad Seed scene until spring!

As we move into a new season, I feel my energy shifting too.  My plans are to post to The Doctor Cooks weblog as I am inspired rather than twice weekly as I had been.  Don’t fret, I feel inspired often.   A new vision for the weblog may be in the works.  Stay tuned and thanks for eating your greens!

Cream of Broccoli and Cashew Soup (from Yoga Kitchen by Faith Stone and Rachael Guidry)

2 TBSP grape seed oil
1 small onion, finely chopped
1 clove garlic, minced
4 cups fresh broccoli florets, peeled stems and leaves, finely chopped
5 cups vegetable stock or water
2 cups raw cashews
2 teaspoons dried dill
Salt and pepper to taste

Heat the oil in a heavy-bottomed soup pot.  Add the onion and the garlic and sauté until soft.  Stir in the vegetable stock and broccoli.  Cover and simmer for 10 minutes or until the broccoli is bright green and tender.

Reserve 2 cups of the cooked broccoli.   Puree the remainder of the soup until smooth.  Pour the pureed soup back into the soup pot.

Place the cashews in a blender with just enough soup to blend into a smooth sauce.  Stir the blended cashews into the soup pot.  Add the dill and season with salt and pepper to taste.  Stir in the reserved broccoli and serve.