|10 min||20 min||1|
|2 tbsp||Extra virgin olive oil|
|1 large||Sweet onion|
|810 minced||garlic cloves (*depends on how garlicky you want your soup)|
|4 cup||Broccoli (chopped)|
|4 cup||Kale (destemmed, chopped)|
|6 cup||Vegetable stock/broth|
|1 can (15oz)||White beans, canned|
|1/2 cup||Cashew nuts, raw|
|1 medium||Lemon (juiced)|
|1/4 cup||Nutritional yeast|
|0||Salt and pepper|
Heat a large pot over medium, add onions, let sweat about 5 minutes.
Add garlic, cook another 3 minutes.
Add broccoli, cook 3 minutes or until it becomes a vibrant green colour.
Add kale, cook until kale wilted.
Pour in vegetable broth and cook on low simmer for about 15 minutes, until broccoli is completely soft.
Add in means and soaked cashews and place everything into a high powered blender, or use an immersion blender to blend until smooth.
Pour everything back into the soup pot, add lemon juice, nutritional yeast, salt and pepper to season to taste.