Roasted Broccoli Soup with Cashews
| Servings |
| 4people |
|
|
Ingredients
- 1 large head of broccoli
- 1/2 yellow onion
- 2cloves garlic
- 2tablespoon olive oil
- 1/2teaspoon tsp. thyme
- 1/2teaspoon tsp. rosemary
- sea salt
- pepper
- 3cups vegetable broth
- 1/4cup cashews + a few for garnish
- 1/2cup coconut milkfull fat variety
Instructions
- Preheat your oven to 425 Degrees F. Lightly oil a large baking sheet and set aside.
- Remove stems of broccoli and cut into bite-size pieces and add to a medium bowl. Next, chop onion and mince garlic, then add those to the bowl. Add the olive oil, thyme, rosemary, salt and pepper to the bowl and stir well (you might want to use your hands). Lay vegetables out on the large sheet and bake for 15 minutes.
- After 15 minutes, remove sheet from the oven and toss. If not yet crispy, place in oven for 10-15 minutes longer. You want vegetables crispy but not burnt.
- Once vegetables are cooked, place in a high speed blender with coconut milk, cashews and half of the vegetable broth (1 1/2 cups) and blend until smooth.
- Pour contents of the blender plus the remaining vegetable broth in a medium soup pot and bring to a boil, once boiling turn to low and taste. Adjust seasonings according to your taste.
- Serve hot with chopped cashews on top.
Recipe Notes
