Ingredients

• 1 small yellow onion, diced

• 1 celery stalk, diced

• 1 medium carrot, diced

• 1 lb. broccoli, stems diced, florets chopped

• 1 small Yukon gold potato, diced

• 4 garlic cloves, minced

• 4 cups vegetable broth

• 1/2 cup raw cashews, soaked

• 1 tbsp lemon juice

• 1 1/2 tsp apple cider vinegar

• 1/2 tsp sea salt

• 1/2 tsp Dijon mustard

• 1-2 tsp dried dill

• Freshly ground black pepper

Instructions:

1. In a large pot over medium heat add the onion, celery, carrots, broccoli stems, salt, and pepper and sauté until softened, about 10 minutes. Add the potatoes and garlic and stir, then add the broth and simmer for 20 minutes until the potatoes are soft. Let cool slightly.
2. Place broccoli florets in a steamer basket and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam 5 minutes, until the broccoli is tender.
3. Transfer the soup to the blender and add the cashews, lemon juice, apple cider vinegar, salt and mustard, and blend until creamy. Add the steamed broccoli florets and dill, and pulse until the broccoli is incorporated but still chunky. The soup should be thick.
4. Season to taste.

Notes: I prefer a chunky broccoli cheesy soup, but the recipe can also be blended longer for a smooth soup.