Recipe Instructions:
INGREDIENTS
Soup
4 cups fresh broccoli or frozen
8 cups vegetable broth
1 large russet potato peeled and chopped
1 leek chopped
6 cloves of garlic
1 teaspoon sea salt
½ teaspoon black pepper
Lemon Garlic Cashew Cream
1 cup raw cashews soaked
1 cup water
juice of 2 lemons
1 teaspoon sea salt
1 teaspoon granulated garlic
For topping 2 tablespoon toasted pistachios
INSTRUCTIONS
Soup
Add all soup ingredients to Instant Pot. Cook on high pressure for 5 minutes. Quick release pressure when soup is finished.
Allow soup to cool slightly.
Using small hand blender, blend a portion of soup vegetables to create a creamy texture. Blend as much or little as you like, however more blending will result in a creamier soup with no vegetables.
Lemon Garlic Cashew Cream
Add all ingredients to high speed blender like Vitamix. Blend until completely smooth.
Add cream to soup and stir slowly until all cream is absorbed into the soup.
Top with toasted pistachios.
