Cream Of Broccoli Soup

• 1 onion, chopped
• 2 garlic cloves, chopped
• 4 turnips, peeled and chopped
• 10 ounces kale, de-stemmed and chopped
• 4 broccoli florets, stems chopped and florets cut to bite size
• 3 (15 ounce) cans low sodium vegetable broth
• 1/2 cup raw cashews

1. Remove the center stem from the kale and discard. Wash and chop kale leaves and put in a large soup pot (at least 7 quarts). If you don't know how to remove the stems from kale, Google: remove kale stems.
2. Add chopped onion, garlic, turnips, broccoli and broth to soup pot.
3. Bring soup to a boil, stirring several times so bottom doesn't burn.
4. Reduce heat, cover and simmer, stirring occasionally until vegetables are soft, about 20-25 minute.
5. Remove about half the soup and blend with the cashews until smooth. Return mixture to pot and reheat.

onion, garlic, kale, broccoli florets, vegetable broth, cashews

Taken from www.food.com/recipe/cream-of-broccoli-soup-520692 (may not work)