4 cups of water or fish stock
12 oz. wild caught cod (chopped in small pieces)
2 cups broccoli florets parboiled for 5 minutes
2 cups cauliflower florets
1 cup diced carrots
½ cup diced celery
½ cup diced onions
½ cup diced mushrooms (any kind)
2 bay leaves
1 ½ tsp basil
1 tsp sea salt
½ tsp black pepper
½ cup raw cashews (soaked in hot water for 10 minutes)
Parboil broccoli, rinse in cold water and set aside. Add the stock or water to a stock pot along with cauliflower, carrots, celery, mushrooms and onions. Bring to a boil then turn down to simmer for 15 minutes. Take half of the soup mixture and put it in the blender with the soaked cashews. Add the chopped cod to the stock pot and simmer for 10 minutes. Blend the veggies and cashews until smooth and creamy. Add to the pot along with the broccoli. Heat all and enjoy!!!
