This recipe was made with my produce from Oxbow farm and I can’t believe how gorgeous and fragrant the fennel is. In my mind, nothing compares to farm-fresh fennel with the fronds still attached. But, if you can’t find this at your local farmers market, substitute two fennel bulbs instead. (And if you didn’t catch my CSA post, be sure to check it out.)
- 1 tablespoon olive oil
- 2 yellow onions, chopped
- 3 cloves garlic, minced
- 2 heads of broccoli (florets and stem), chopped (about 12 cups)
- 1 medium fennel head (bulb and fronds), chopped
- 4 cups vegetable broth
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried dill
- 1 teaspoon sea salt (or more to taste)
- 1 cup raw cashews
- Add the oil to a pot over medium heat. Saute the onions for 5 minutes, until translucent. Add the garlic and saute an additional minute. Add the broccoli, fennel, herbs, and salt, and cover with the vegetable broth. Bring to a boil and then lower the heat and simmer until just tender.
- Add the cashews and then blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off. I recommend allowing the soup to cool for a few minutes, then blending small batches while holding the lid down with a large pot holder or towel in hand).
- Blend until cashews are completely blended and soup is thick and creamy. Serve warm.
Note: If you do not have a high-powered blender like a Vitamix, you might want to soak the cashews in water to soften them for about an hour before blending them in with the soup. (Drain them before blending.) Also, I used dried herbs, but if you are using fresh, add them just a few minutes before blending.