Chunky Broccoli (and more!) Soup

MAKES: 6 bowls

INGREDIENTS:
- 6 cups vegetable stock or broth (i used a combo of both since that's what I had on hand)
- 1 rounded cup raw cashews
- 1 medium yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 1 large carrot, chopped
- 1 to 2 garlic cloves, minced
- 1/2 large red bell pepper, chopped
- 2 medium unpeeled potatoes, cubed
- 1 large head broccoli, including stem, chopped (about 4 cups)
- 3 teaspoons fresh thyme
- 1 teaspoon course sea salt
- 1/2 teaspoon black pepper


DIRECTIONS:
1 - Puree 1 cup of the vegetable stock with the cashews in a blender until smooth. Set aside. 
2 - In a large pot, cook the onion, celery, and carrot over medium heat in 1 cup of the veggie stock/broth for 5 minutes. Add the garlic, bell pepper, and potatoes and cook for 2 more minutes. Add the remaining 4 cups of vegetable stock and the broccoli, thyme, salt, and black pepper, and bring to a boil over high heat (stirring frequently so it doesn't burn on the bottom). Cover and simmer until the broccoli and potatoes are soft, about 10 minutes. 
3 - Add the cashew mixture to the soup and stir until mixed. Remove the pot from the heat and puree about half of the soup in the blender. We pureed a little less to keep it extra chunky. Return pureed soup to the pot and reheat, stirring well. Serve.