Roast Cashew and Broccoli Soup

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Step 1

Place vegetables in a large saucepan with broth or water, garlic, onions, salt and herbs. Cover and bring to a boil, then simmer for 20 minutes and the potatoes are tender.

Step 2

Remove from the heat and add coconut milk, cashews and lemon juice and purée until smooth. If you prefer your soup to be more runny, add more broth or coconut milk.

Step 3

Serve with chopped roasted cashews on top.