Instructions

1. Bring a large pot of water to boil and cook potatoes. When potatoes are almost done add broccoli and cook for few more minutes uncovered until broccoli is just tender. Prepare an ice bath and set aside.
2. Using a spider remove broccoli and put it in ice bath to save its vibrant color. Drain potatoes.
3. Add cashews and 1/2 cup of vegetable stock into a high-speed blender. Blend until smooth. Then add the rest of ingredients saving few broccoli florets for garnishing.
4. Again blend everything until nice and smooth.
5. Gently heat the soup on a stove and serve. Garnish with remaining broccoli florets.