Bring 2 cups water to a gentle boil in a small saucepan over high heat. Remove saucepan from heat. Add ¾ cup cashews. Set aside for 1 to 2 hours to soften. Drain; discard water.
Recipe
Author
Hy-Vee Test Kitchen
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Description
With hints of dill and lemon, this creamy, hearty and veggie-packed soup will warm you up in no time.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. water, plus 1/4 to 1/2 cup for desired consistency | ||
| ¾ c. whole raw cashews, plus additional chopped cashews for garnish | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 1 (7.6-oz.) pkg. Hy-Vee Short Cuts onion, celery and carrot blend | ||
| 1 tbsp. bottled minced garlic | ||
| 1 (32-oz.) container Hy-Vee vegetable stock | ||
| 1 lbs. B-size gold potatoes, roughly chopped (3 cups) | ||
| ¼ c. nutritional yeast | ||
| 3 tbsp. fresh lemon juice, plus additional for serving | ||
| 1 tbsp. chopped fresh dill, plus additional for garnish | ||
| 2 (12-oz.) pkg. That’s Smart frozen chopped broccoli, thawed | ||
| Hy-Vee crushed red pepper, for garnish | ||
| ½ tsp. coarsely ground Hy-Vee sea salt, plus additional to taste |
Things To Grab
- Small saucepan
- Colander or wire-mesh sieve
- Dutch oven
- Wooden or silicone spoon
- immersion blender or standard, upright blender
- Ladle
- 6 serving soup bowls
Directions
Heat olive oil in a Dutch oven over medium heat. Add onion, celery and carrot blend. Cook for 3 to 4 minutes or until vegetables are softened, stirring frequently.
Add the garlic to vegetables; cook for 30 seconds, stirring constantly. Stir in stock, potatoes and cashews. Bring to a boil over high heat; reduce heat to medium-low to medium. Simmer, uncovered, for 15 to 20 minutes or until potatoes are tender, stirring occasionally.
Stir in nutritional yeast, 3 Tbsp. lemon juice and 1 Tbsp. dill to stock mixture. Blend with an immersion blender until thick and creamy. (Or blend in batches, using a standard, upright blender.)
Add broccoli to blended mixture. Heat over medium heat for 4 to 5 minutes or until hot, stirring frequently. Stir in remaining 1/4 to 1/2 cup water for desired consistency, if necessary.
To serve, ladle soup into serving bowls. Garnish with chopped cashews, additional dill and crushed red pepper, if desired. Season to taste with additional salt and lemon juice.
Nutrition facts
Servings
250 Calories per serving
1 1/3 cups each
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 0mg
- Sodium: 610mg
- Total Carbohydrates: 30g
- Protein: 9g
Daily Values
0%
Iron 15%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 20%
Recipe Source:
Hy-Vee Test Kitchen