After a gluttonous weekend or vacation, this no-fuss broccoli soup is super easy to make and the perfect cleanse. The benefits of broccoli are vast: it’s high in vitamins and fiber, rids the body of environmental pollutants, and contains sulforaphane, which aids in cancer prevention. By blending the broccoli, this gluten-free, dairy-free soup is easily digestible and helps get your system back on track!
2 heads of broccoli (roughly cut…with stems)
4-6 cups organic chicken (or vegetable) broth
2 big or 3 small shallots (roughly chopped)
1 tsp. red chili flakes
2 cups raw cashews
2 cups water
Salt & pepper, to taste
Toss broccoli, shallots, chili flakes, and 4 cups of broth into crockpot. Turn on low for at least 4 hours (could be longer if you are leaving it for the day!). Note: if you do not have a crockpot you can make this on the stove-top, just be sure you are home to keep an eye on it!
Place cashews in a bowl with water and allow to soak while the broccoli cooks.
After 4 hours or so, once the broccoli is cooked and wilted down, blend the soup (in stages by ladling into a blender or with a hand bender in the pot) and add more broth as needed depending on the consistency you’d like to achieve.
Blend the soaked cashews with a pinch of salt adding more water if needed to achieve a creamy texture.
Serve soup in a bowl with a large dollop of cashew cream on top. Add salt and pepper to taste.
Eat as much as you want!