Vegan Cream of Broccoli Soup

Directions

Put the cashews and 1 cup of the vegetable stock into a blender.

Blend until smooth, about 1 minute.

Put the remaining 4 cups vegetable stock, the potatoes and the onion into a large pot.

Bring to a simmer, cover and cook for 5 minutes.

Stir in the broccoli and basil and return to a simmer.

Cover and cook until the potatoes are tender, about 10 minutes.

Stir in the reserved cashew mixture, the salt, the pepper and bring just to a simmer.

Remove from the heat, transfer about half of the soup to a blender and puree.

Return the purée to the pot and stir well.

Serve immediately.