Cream of Broccoli Soup

I love it when the autumn season rolls around. The crispy air, leaves, and refreshing rain (in the Northwest, anyway). Also, it's perfect time for the house to be warmed up with soup. mmmm.

I went ahead and made a plant-based soup, which is excellent!

Meat Lover: Good, love the cashews.
Greenarie: Soft, smooth, and a keeper.

-------------------------------------------------------
Cream of Broccoli Soup
Serves 4

8 cups vegetable broth (if heavy, use 4 cups with 4 cups water)
1 cup raw cashews (rinsed and dried)
1 white onion, chopped
1/2 red bell pepper, chopped
2 carrots, chopped
4 garlic cloves, minced
2 white potatoes, peeled, sliced and quartered
2 heads broccoli, chopped
1 teaspoon thyme 
1 Tablespoon Marajoam 
Salt and Pepper to taste

1: Saute the onion, carrots, and pepper in a large pot with 1 cup of broth.
2: Chop and prepare garlic and potatoes, pour into the pot, save 1 cup of broth for later, add rest in pot.
3: Chop broccoli, add to the pot, set to simmer. Allow it to simmer for more than 10 minutes.
4: While waiting, pour in cashews and 1 cup of broth in blender. Blend until smooth.
5: When potatoes and broccoli are soft, turn off the heat, mix in the cashew-broth. 
6: Spoon out the soup in blender, puree. Then pour back in the pot, mix.
7: Let cool, enjoy!