Title: Cream of Broccoli Soup
Categories: Soups
Yield: 6 Servings

1 c Raw cashews
5 c Vegetable stock or bouillon
2 md Boiling potatoes, unpeeled,
-cut into 1/2" cubes
1 md Onion, finely chopped
1 bn Broccoli, trimmed and
-coarsely chopped (about
-4-1/2 cups)
1 ts Dried basil
1 ts Fine sea salt
1/4 ts Freshly ground black pepper

(From "May All Be Fed," John Robbins. William Morrow; 1992; $23)

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 puree to the pot and stir
well. Serve immediately.

Calcium in cook broccoli: 206 milligrams per spear.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip