- 1 tablespoon avocado oil or extra virgin olive oil
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons freshly grated ginger
- 2 medium heads of broccoli, chopped (or 1 pound frozen broccoli)
- 1 quart low sodium vegetable broth
- 1/4 cup raw cashews
- 1 tablespoon white miso paste
- Juice from half a lemon
- sea salt freshly ground pepper to taste
- GARNISH: chopped scallions, micro-greens, chili flakes, sesame seeds, nori slices
Heat oil in a pot over medium high heat. Add the chopped onion and sauté until softened and translucent — about 5-10 minutes.
Add the garlic and ginger. Stir, continuing to sauté for another minute. Add the chopped broccoli and continue cooking until the vegetables start to soften, about 5-10 minutes.
Add the vegetable broth and cashews. Give everything a stir, and bring the mixture up to a boil. Then reduce heat to a simmer and cook until the broccoli is soft. Remove from heat.
In a small bowl, combine the miso paste and lemon juice with a quarter cup of soup and whisk until smooth. Pour the miso mixture back into the soup.
After the soup has cooled for about 5-10 minutes, use an immersion blender to blend smooth. Or, working in batches, transfer soup to a blender and puree until smooth.
Return the blended soup to the pot and season with salt and pepper to taste. Gently reheat if needed. Add garnishes of choice and serve.
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