1 c Raw cashews

5 c Vegetable stock or bouillon

2 md Boiling potatoes, unpeeled,

-cut into 1/2" cubes 1 md Onion, finely chopped

1 bn Broccoli, trimmed and

-coarsely chopped (about -4-1/2 cups) 1 t Dried basil

1 t Fine sea salt

1/4 ts Freshly ground black pepper

(From "May All Be Fed," John Robbins. William Morrow; 1992; $23)

Put the cashews and 1 cup of the vegetable stock into a blender. Blend until smooth, about 1 minute. Put the remaining 4 cups vegetable stock, the potatoes and the onion into a large pot. Bring to a simmer, cover and cook for 5 minutes. Stir in the broccoli and basil and return to a simmer. Cover and cook until the potatoes are tender, about 10 minutes. Stir in the reserved cashew mixture, the salt, the pepper and bring just to a simmer. Remove from the heat, transfer about half of the soup to a blender and puree. Return the puree to the pot and stir well. Serve immediately. Calcium in cook broccoli: 206 milligrams per spear.