My non-vegan, meat-eating students love this soup (even though it’s vegan and gluten-free).
Blend the following ingredients on high speed in a blender (a Blendtec or Vitamix work the best):
1 1/2 cups water
15 ounces Great White Northern Beans (drained and rinsed if you’re using canned beans)
1/2 cup raw cashews
1 Tbs brewers yeast
In a medium non-stick sauce pan, sauté the following ingredients, starting with the onions and then adding the broccoli once the onions turn limp:
1 Tbs. olive oil
¼ cup finely chopped onion
1 lbs of broccoli heads, chopped into small 1-centimeter squares. About 4 cups.
When the broccoli is bright green and still slightly crunchy, pour the liquid over the broccoli/onion mixture. Add another 1 ½ cups of water and still well. Bring to a simmer. I like to add a dash of cayenne pepper.
To find out more about why I cook the way I do, see my “Healthy (er) Choices Manifesto” post http://www.blessedbutstressed.com/?p=185
©2013 Anita Strawn de Ojeda
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