roasted broccoli soup [whole30]

Ingredients

• 2-3 stalks broccoli, chopped (about 6 cups)
• Fat of choice
• 5-6 cloves garlic, smashed
• 1 onion, diced
• 6 carrots, diced
• 1 hot pepper, diced
• 6 cups stock
• 1/2 cup cashews
• Salt and pepper to taste

Instructions

1. Roast the broccoli per the instructions above or here.
2. Meanwhile, heat the fat of your choice (I used lard) over medium heat. Add the onions and cook until softened and translucent.
3. Add the carrots, garlic, and hot pepper (I used a frozen one from my dwindling garden stash). Cook until carrots soften up.
4. When broccoli is finished, dump it into the soup pot.
5. Add the stock and cook for 5-10 minutes more on low.
6. Add the cashews and turn off the heat. To make the soup creamier, it is better to let the cashews soak, so I just let them sit in the soup for at least 20 minutes or so. This step certainly isn't necessary though.
7. Using an immersion blender, puree the soup. If you don't have an immersion blender, you can puree the soup in batches.

Notes