This is an absolutely delicious soup which I found in Forks over Knives: The Plant-Based Way to Health (p. 93)
5 cups vegetable stock (I use 1 level tsp Vecon per cup)
1 rounded cup raw cashews
1 medium onion
1 celery stalk
1 large carrot
1 clove garlic
1 medium red capsicum (bell pepper), chopped
2 medium unpeeled potatoes, cubed
1 large head broccoli, including stem, chopped (about 4 cups)
2 tsp dried thyme
1 tsp sea salt
½ tsp black pepper
Place 1 cup of stock & cashews into TM bowl
Blend for 30 seconds on speed 9
Place roughly cut celery, onion & carrot into TM bowl
Shred for 5 seconds on speed 5
Add 1 cup of stock
Cook for 6 minutes at 100 degrees on speed 1
Add Garlic (cut into small pieces) and diced potatoes & capsicum
Cook for a further 4 minutes at 100 degrees on speed 1
Add the last 3 cups of stock, chopped broccoli (including stalk), thyme, salt & pepper
Cook for 8 minutes at varoma temp on speed 1
Cook a further 4 minutes at 90 degrees on speed 1
Pour cooked mixture into large pot, add the cashew mixture and stir until mixed
Puree 2/3 of the soup in two batches until smooth
Combine puree with non-pureed mix, stir and serve.
1. Puree 1 cup of the vegetable stock with the cashews in a blender until smooth. Set aside.
2. In a large pot, cook the onion (finely chopped), celery (finely chopped), and carrot (chopped) over medium heat in 1 cup of the vegetable stock for 5 minutes. Add the garlic (minced), bell pepper, and potatoes and cook for 2 more minutes. Add the remaining 4 cups of vegetable stock and the broccoli, thyme, salt, and black pepper, and bring to a boil over high heat. Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.
3. Add the cashew mixture to the soup and stir until mixed. Remove the pot from heat and puree about half the soup, in small batches, until smooth. Return pureed soup to the pot and reheat, stirring well. Serve.
SERVES 6 to 8