Broccoli Cream Soup w/ mushrooms
Was craving a zippy broccoli soup -- this is what I came up with. The jalapeno pepper and garlic give it some kick, so reduce the amounts if you prefer a more bland taste. Dehydrated mushrooms add a nice chewy texture -- but fresh mushroom work well too.
2 cups almond milk
1 cup cashews
1/4 - 1/3 cup olive oil
1 large or 2-3 small dates (depitted)
1 large stalk celery
1/4"-1/2" piece jalapeno pepper
2-4 garlic cloves
pinch of salt -- up to 1/2 tsp. (to taste)
1 large head broccoli
dehydrated or fresh mushroom pieces (any type you like)
Put all ingredents except broccoli and mushrooms into vitamix - blend until smooth.
Cut broccoli stems close to broccoli florets, so you have tiny broccoli florets. Set aside a couple handfuls or so of the florets. Peel the stems if you want (I don't), cut the stems into chunks and put them and remaining florets into blender.
Blend until all smooth and creamy.
Taste - add any other spices if wanted (i.e., more salt, garlic, hot pepper, etc).
Put set aside broccoli florets and mushrooms into bowl(s). Fill with blended soup. Top with sprouts ... enjoy!
Soup pictured is topped with pea sprouts, with alfalfa radish sprout mixture on the side.