- Serves: 4-6 servings
- Prep Time: 15 minutes
- Cook Time: 30-45 minutes
- 3 c. Broccoli Stems, cubed
- 2 c. Kale, Chard, or Collard Stems, cut into 1 inch pieces
- 1 c. Leek Tops, thoroughly washed
- 6 Garlic Cloves, peeled & smashed
- 1/2 c. Parsley Stems
- 4 c. Vegetable Stock
- 1/2 c. Heavy Cream OR Raw Cashews
- Olive Oil
- Salt & Black Pepper
Preheat oven to 375 degrees. Spread broccoli stems, greens stems, cleaned leek tops, and smashed garlic on a large baking tray. Drizzle veggies with olive oil, then season liberally with salt and black pepper. Roast for 30 to 45 minutes, or until veggies are tender and golden. Remove from oven and cool.
If using raw cashews, soak for about 15 to 20 minutes in warm water, then drain. Add soaked cashews to a blender or food processor with about 1/2 cup cold water, and process until smooth - add more water as needed to make a creamy consistency. Transfer to a bowl and reserve until needed.
Add cooled roasted veggies, parsley stems, and vegetable stock to a blender and puree on high until desired smoothness is reached. Transfer soup to a large pot, and heat on medium high until gently simmering. Lower heat and stir in either heavy cream or cashew cream, then season to taste with salt and pepper. Make sure to compost any extra trimmings or peels!