Directions:
- Put the cashews and 1 cup of the vegetable stock into a blender. Blend until smooth, about 1 minute.
- Put the remaining 4 cups vegetable stock, the potatoes and the onion into a large pot. Bring to a simmer, cover and cook for 5 minutes. Stir in the broccoli and basil and return to a simmer. Cover and cook until the potatoes are tender, about 10 minutes.
- Stir in the cashew mixture, the salt, the pepper and bring just to a simmer. Remove from the heat, transfer about half of the soup to a blender and puree, or use stick blender. Return the puree to the pot and stir well. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1429.93 Kcal (5987 kJ) | ||
| Calories from fat | 234.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.04g | 40% | |
|---|---|---|---|
| Sodium | 47098.51mg | 1962% | |
| Potassium | 760.68mg | 16% | |
| Total Carbs | 238.81g | 80% | |
| Sugars | 6.7g | 27% | |
| Dietary Fiber | 5.5g | 22% | |
| Protein | 14.05g | 28% | |
| Vitamin C | 93.6mg | 156% | |
| Iron | 5.3mg | 30% | |
| Calcium | 81.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 293.86 Kcal (1230 kJ) | ||
| Calories from fat | 48.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.35g | 40% | |
|---|---|---|---|
| Sodium | 9679.23mg | 1962% | |
| Potassium | 156.33mg | 16% | |
| Total Carbs | 49.08g | 80% | |
| Sugars | 1.38g | 27% | |
| Dietary Fiber | 1.13g | 22% | |
| Protein | 2.89g | 28% | |
| Vitamin C | 19.2mg | 156% | |
| Iron | 1.1mg | 30% | |
| Calcium | 16.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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