vegan & gf ✨

Ingredients:
1/2 cup raw whole cashews
1/2 large cooking onion
5-7 cloves garlic
2 russet potatoes
1 head of broccoli
2 cups vegetable stock

Spices:
1 tsp salt
Black pepper to taste ( but I suggest don’t go light! )
1/4 tsp of chilli flakes ( or to taste )
1/4 tsp thyme
1 tsp oregano
1 tsp basil
1/2 tsp parsley

Directions:

Soak cashews in hot water for 15-20 minutes

Finely dice onion and mince garlic. Heat a pot on low-medium heat and add olive oil. Once hot add onion and garlic. * if it’s browning to fast turn down the heat, we want to do this low and slow!* once your onion starts to turn translucent then add your spices. Cook for a few more minutes.

In the mean time dice potato in 1cm cubes and break broccoli into medium / small florets.

Add soaked cashews ( with abut a cup of the water they were soaking in ) 2 cups of vegetable stock, 1 extra cup of water and the onion, garlic and spice mixture. Blend until smooth!

Place creamy base back into the pot on low medium heat, add potatoes and broccoli and cook until potato is tender

Serve with a glass of red🍷✨🥦

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