" Creamy" comforting broccoli soup

Directions

In a large pot sauté the onion and celery with the olive oil for 5-7 minutes. Add a pinch of salt and pepper.

Roughly chop the broccoli,( even the stems, just discard the ends) keeping 2 cup of small florets on the side. Add them to the pot string fro another minute or two, to really bring out the flavors.

Pour in the stock, with the cashews  as well. Cook for 10-15 minutes or until veggies are softened and cooked through. Add the basil and blend it all together until smooth.

Return to the stove and add the remaining broccoli florets cooking for another couple of minutes until cooked. Taste and adapt seasoning.

If you do not want to bother with the extra step, just cook all the veggies at once. I love it because it really adds something to the soup! It makes it thick, chunky and super comforting!