• 1 cup Broccoli
• ½ cup Cashew
• 2 tsp Virgin Olive Oil
• ½ cup Onion (diced)
• ½ cup Celery (chopped)
• ½ cup Carrot (chopped)
• 2 cloves Garlic
• 2 cups Water
• ½ tsp Black Pepper
• Salt According to taste

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• Soak cashew in water for at least 30 minutes.
• Add virgin olive oil to a deep pan over medium to high heat.
• Saute onion for 2 minutes.
• Add celery and carrots; saute for another 5 minutes.
• Add garlic, broccoli and water; saute for another 5 minutes.
• Add salt and black pepper. Stir and bring mixture to a boil.
• Blend cashew until smooth and creamy.
• Add the cashew cream into the soup. Stir well.
• Serve hot.

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