Yield: 3 servings

1 yellow onion, roughly chopped

3 cloves garlic, peeled and chopped

2 celery stalks, roughly chopped

¾ tsp dried thyme

5 cups bone broth

1 cup raw cashews

1½ lbs Yukon gold or white potatoes, diced (approx. 3½ cups)

7 cups broccoli florets (approx. 1 large head of broccoli)

½ tsp sea salt or to taste

½ tsp black pepper or to taste

Add onion, garlic, celery and 2 to 3 tablespoons of water to a pot. Sauté for 3 to 4 minutes until softened, adding more water as needed to prevent sticking. Add the thyme and sauté another 30 seconds until fragrant.

Add broth, cashews, potatoes, broccoli florets, salt and pepper to the pot and bring to a boil over high heat. Once boiling, lower the heat to medium and cook for approximately 6 to 8 minutes until the potatoes are fork tender.

Use an immersion blender to puree the soup in the pot or carefully transfer the contents of the pot to a stand blender in batches and puree.

Serve with crusty bread or garnish with croutons (use gluten-free croutons if desired.)