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Ingredients
  • 3 ½ cups cooking water
  • 1 cup onion, cut in chunks
  • 1 ⅔ cups raw, chopped carrots (peel if not organic)
  • ½ cup raw cashews
  • 1½ cups raw, chopped & peeled potatoes
  • 1 ¾  teaspoon salt
  • 1 pound of frozen broccoli or 4 cups fresh, chopped in small pieces
  • subheading: BROCCOLI CHEESE SOUP VARIATIONS:
  • Cooked brown rice may be added after the soup is prepared.
  • Other cooked vegetables may be substituted for part or all of the broccoli including more sliced or chopped carrots and potatoes and chopped greens.
  • The soup may be served as a topping over baked potatoes.
Steps
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