Broccoli Soup (vegan, gluten-free, oil-free)

Finely chop the onion and carrot. If using frozen broccoli like I did, pour in the contents to a large pot. If not, cut them into florets first.

Add the veggie stock, almond milk and salt to taste.

Bring to a boil over medium-high heat, stirring often. Once boiling, bring the heat down to low, cover and cook for 25 mins or until all the veggies are soft and tender.

Note: As I was cooking, mine kept bubbling up. I think this happens due to almond milk. So make sure to stir it often even when simmering.

Soak cashews for 1 hour before hand. (If you have a high-speed blender, you can omit this step.

Blend all ingredients in a blender. Pour dollops of the cream on top of the soup. Garnish with basil and enjoy!