Soup is good food and makes for a nourishing meal anytime of day. This soup features broccoli and sweet potato, two vegetables that blend together deliciously and nutritiously. Both vegetables are great sources of essential vitamins, fiber and antioxidants that support and protect the body. In addition to the variety of health benefits that the ingredient list offers, this easy to make soup has two excellent sources of plant protein that can improve digestion and detoxify the body. All that in a green bowl of Yum.

Ingredients:
1 c. raw cashews or almonds (soaked)
2 T. virgin coconut oil
2 c. onion  (1 medium onion)
4-5 c. broccoli crowns and stems (2 broccoli crowns)
2 c. garnet yam (1 medium garnet yam or a large red potato)
2 T. coconut aminos
1 inch ginger chunk
1 inch turmeric chunk (if available)
2 t. Temple Taste Seasonal Masala ( Essential or Golden)
1 c. purified water
1 bullion cube and 4 c. purified water  Or 4 c. vegetable broth 
1/2 t. real salt as needed
dash of cayenne
additional water if needed
3 quart jars with lids for storage

Directions:
Soak 1 c. of cashews for a few hours or overnight. Drain and set aside
Place 2 Tablespoons Virgin Coconut Oil in a Large Pot on Medium heat. Wash vegetables, slice and place them in the pot in the following order. 1. Onion 2. Broccoli  3. Garnet Yam. 4. 1 inch chunk ginger and turmeric. Stir the vegetables each time you add one and use the time saving approach of cutting and cooking simultaneously. The process will take about 10 minutes and allows times for vegetables to saute’ in the oil and get a golden brown color to their exterior.  To complete the cooking process add 1 cup of water, 2 Tablespoons of coconut aminos, 2 teaspoons Temple Taste Essential or Golden Masala and 1 bullion cube if you are not using broth. Place a lid on the pot for about 5 minutes so the flavors can meld and everything can steam and become more tender. (It is not necessary for the vegetables to be completely cooked through).  To complete the process of making soup empty the pot of cooked vegetables into a large bowl and use a large cup or spoon to place half of the vegetables in the blender container and add half of the water or vegetable broth and half of the cashews (rinsed and drained). Make sure the lid is firmly secured and blend on high until the soup is creamy and smooth. Place back into the pot and repeat with the remaining ingredients. Add additional water if needed to make the soup at the desired consistency add 1/2 teaspoon real salt  or another bullion cube if needed and cayenne to taste.

Simple Garnish: hemp seeds or grated goat cheese
Fancy Garnish: Place mint, basil or sage leaves with 1/2 Tablespoon of butter on medium heat. Allow to saute’ for about 4 minutes till the leaves are crisp.
Variation: for an alkalizing candida healing diet: Substitute soaked almonds or use hemp seeds instead of cashews and red potato instead of garnet yam. Omit the coconut Aminos.

Notes: Makes a large pot, Serves 8. Stores well for several days in 3 quart mason jars with lids.
This soup freezes well for future use, just make sure your sealed mason jars or containers are not too full as the liquid will expand.
Additional notes: To make homemade vegetable stock. Simply save the ends and bits of vegetables that you do not use for a few days. Place the vegetable pieces into a pot with water and simmer on low for a few hours. Collect the broth using a strainer and store in a sealed mason jar or container in the refrigerator to use within a few days.

 

 

 

 

 

 

 

 

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