Curried Cream of Broccoli Soup (Vegan)

No one but me are fond of broccoli in my house. I still don't know why I bought a bag of frozen broccoli. It has been sitting in my freezer for couple of months now. I saw Vegan Cream of Broccoli Soup on Joy the Baker's blog this morning. It was a perfect way to use up that broccoli. I took the idea of using cashews but flavored it differently. My kid who doesn't eat any soup that doesn't have tomatoes enjoyed it too. She called it 'Green Soup' and I liked it a lot too.

One year back - Yeast Basics
Adapted from - Joy the Baker
Ingredients:
Onions - 3 small or 2 medium chopped into chunks
Green Chillies - 3 - 4 (optional)
Olive oil - 1 TBSP
Cumin - 1 tsp
Curry Powder - 2 - 3 tsp (I used mild one and used 3 tsp)
Broccoli - 1 pound (I used frozen. If using fresh, cut into florets)
Salt - to taste
Cashews - 1/2 cup
Water - 3 - 4 cups depending on the thickness desired
Crushed Black pepper to serve (optional)

Method:
Soak the cashews for 30 minutes or more. In a pan, heat oil and add cumin seeds. When they splutter, add onions, green chillies if using. Sprinkle some salt and let it wilt. Add broccoli and mix well. When onions are cooked, add curry powder and mix well. Add 2 cups of water and let it all come to a boil. Broccoli has to be fork tender. Simmer it till then. When broccoli is almost cooked, drain cashews and add it to the pot. Turn off the heat and let it cool a bit.

When cool to handle, take them to a blender jar in batches and process till smooth. I like it a little coarse and I did not process till very smooth. Use more water as needed to blend. Return the whole mixture to the pot and bring it to a boil. Check and adjust the seasonings and add more water if required. Serve warm with more crushed pepper on the top if desired.

Have a great weekend.