![](https://cdn.statically.io/img/www.allrecipes.com/thmb/C4zKJlY3F4aFkoO8x-Ve_1ercj0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4556974-132cd53902c74e47ad6a033108def0fc.jpg)
Ingredients
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1 cup raw cashews
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5 cups vegetable broth, divided
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2 Yukon Gold potatoes, cut into 1/2-inch cubes
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1 onion, finely chopped
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4 ½ cups coarsely chopped broccoli
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1 teaspoon dried basil
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1 teaspoon fine sea salt
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¼ teaspoon freshly ground black pepper
Directions
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Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.
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Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.
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Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender; blend until smooth. Return blended soup to pot and stir well. Serve immediately.
Nutrition Facts (per serving)
353 | Calories |
16g | Fat |
45g | Carbs |
13g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 353 | |
% Daily Value * | |
Total Fat 16g | 21% |
Saturated Fat 3g | 14% |
Sodium 1059mg | 46% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 8g | 28% |
Total Sugars 9g | |
Protein 13g | 26% |
Vitamin C 112mg | 124% |
Calcium 99mg | 8% |
Iron 8mg | 42% |
Potassium 819mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.