Cream of broccoli soup

Ingredients

• 2 cups of chopped yellow onions
• 1 bunch of chopped kale, tough stems removed
• 2 teaspoons (tsp) of minced garlic
• ⅓ cup of raw cashews
• 1 cup of chopped mushrooms
• ¼ cup of hemp seeds
• 4 cups of chopped turnips
• 4 cups of carrot juice
• 2 cups of low sodium vegetable broth
• 3 bunches of broccoli with small florets, coarsely chopped.
• Black or white pepper to taste

Optional:

• Chopped fresh herbs like basil, parsley, or dill

Directions

1. In a sauce pan over medium heat, add 2 tablespoons of water and sauté the onions until soft, about 2 minutes.
   
2. Add the garlic, mushrooms, turnips, carrot juice, and broth into the pan.
   
3. Bring to a boil.
4. Reduce the heat, and simmer until the turnips are tender. About 20-25 minutes.
   
5. About 6 minutes before the turnips are done, add the broccoli and kale.
   
6. When the broccoli is tender, blend half of the ingredients with the cashews and hemp seeds.
   
7. Return the mixture to the pan and cook for 2 minutes.
   
8. Adjust the thickness with more broth or water.
9. Season to taste with black or white pepper.
10. Add fresh herbs, if desired.
    

Notes