Creamy Broccoli Soup Ingredients ¾ cup cashews ¾ water 2 Tbsp. cornstarch 3 cups chopped broccoli 1 cup diced onions ½ cup finely celery ½ cup finely sliced carrot 2 tsp. salt ¼ tsp. nutmeg ¼ tsp. pepper 1 large garlic clove 1 qt. chicken stock Olive Oil to coat bottom of pan Directions: Soak cashews overnight in ¾ cup water. Blend until smooth with 2 Tbsp. of cornstarch in food processor. Set aside. Coat bottom of soup pot with olive oil. Add onions, celery, and carrots. Stir occasionally until veggies are browned. Add the rest of the ingredients to the pot. Simmer for 25 minutes on med-low heat. Add cashews to the mix and stir for addition 1-2 minutes or until thickened.