DIRECTIONS: Dice the onion. Mince the garlic. Peel the potatoes and cut them into bite-sized chunks. In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and sauté for 5 minutes. Add the garlic and sauté for 1 minute. Add the vegetable broth, cashews and potatoes and ½ teaspoon kosher salt and bring to a boil. Reduce to a rapid simmer (not a boil), and simmer about 15 minutes until the potatoes are tender and falling apart when poked with a fork. Meanwhile, run the frozen broccoli under hot water to thaw it. Chop it into smaller florets as necessary. All packages are different, so make small bite-sized florets the size you’d like for a soup. You can chop the broccoli stems off and keep them in the soup as well. Place the broccoli in a bowl and mix it with ¼ teaspoon kosher salt and black pepper to taste. Peel and grate the carrot into long strips. When the potatoes are tender, use a ladle to transfer everything to a blender. Add the thyme, dill, white wine vinegar, Dijon mustard and another ¼ teaspoon kosher salt. Hold the top tight and blend everything for a minute or two until fully creamy. Pour the creamy soup back into the pot and add the broccoli and carrot. Simmer about 5 more minutes until the broccoli is cooked through. Taste and add additional salt as necessary.

(Recipe and photo courtesy of A Couple Cooks)