Pureed soups can be enjoyed year-round, and this broccoli and cashew cream soup is one of those that you’ll find enjoyable on a hot summer day or cold winter night.
Cashew creams are so versatile too! Make a little extra, and add a few herbs and spices to your cashew cream to use as a salad dressing or a veggie dip.
Pairs well with Ikarian-Style Sourdough Bread.
This recipe was featured on the Dr. Oz episode, “Cooking Lessons for Longevity”