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Of These Ye May Freely Eat Publisher: Family Health Publications © 1991 by JoAnn Rachor ISBN: 1878726021

Reprinted with permission from the author, JoAnn Rachor.

Broccoli Cheese Soup (p. 55)

Ingredients

• 3 1/2 cups water
• 1 2/3 cups raw, chopped carrots
• 1 1/2 cups raw, chopped potatoes
• 1 pound frozen broccoli or 4 cups fresh, chopped in small pieces
• 1 cup onion, cut in chunks
• 1/2 cup raw cashews
• 1 3/4 teaspoons salt

Directions

Lightly boil the carrots, potatoes and onion in the water until tender, 15-20 minutes. Put the cashews and salt in the blender along with part of the vegetables and part of the water from the saucepan. Blend for a full minute, until very smooth. Empty blender and blend smooth rest of ingredients from the pan. Cook the broccoli until tender. Combine all ingredients. Reheat and serve.

Variation

Sliced or chopped, cooked carrots and potatoes may be used for part or all of the broccoli. Or use other favorite vegetables, such as frozen mixed vegetables in place of the broccoli.