This Raw Broccoli Soup is thick, creamy, nutty and very un-raw-broccoli-like. It's honestly the best cream of broccoli soup I've ever had.
Add all the cashew cream ingredients into a blender. Blend on the highest setting until completely smooth. Season to taste. Set 1/2 cup of the cream aside and leave the rest in the blender.
Store leftover soup covered in the refrigerator for a few days, though best within the first 24-48 hours.
*Nutritional yeast adds cheesiness to this soup. However, it's not raw so leave it out if you're going for 100% raw soup.
**Soak the cashews in water for at least 8 hours (or overnight) so they soften up and are easy to blend. To quick-soak cashews, pour boiling hot water over the cashews and soak for 1 hour uncovered. When the cashews are done soaking, drain the water and rinse the cashews thoroughly. (Note: if you do the quick soak, the soup will no longer be raw).
***Prep time does not include soaking the cashews (8 hours).
This recipe has been adapted from Alissa Cohen's cookbook Living on Live Food.