Wash and chop the broccoli into evenly sized florets. Roughly chop 1 large onion and peel 8 -10 small cloves of garlic. (Adjust the number of garlic cloves based on their size and your flavor preference)1
This next step is completely optional, but only takes an added minute or two, so why not! Cut a slice of bread into small cubes; heat 1 tbs of olive in a deep bottomed pan, and place the cubes of bread into the oil, making sure they spaced well enough apart. Allow the bread to roast for about 30 seconds until the bottom side takes on a golden-brown2 color and then flip each little cube over using two tea spoons. Once golden on both sides transfer onto a plate lined with kitchen paper to absorb the excess oil. You now have croutons!
Add 2 tbs of olive oil to the same pan, and roast the garlic on a medium to low flame. Add 1 chopped onion to the pan once the garlic is crisp around the edges. Add a tsp of salt and allow the the onions to sweat until they are shiny and translucent. Next, add a tsp of dried rosemary and stir fry for about a minute.
Once the rosemary is fragrant, add 6 – 7 cashews3 followed by chopped broccoli and stir fry on a high heat for about a minute. Turn the heat down to low, pop on a lid and allow to simmer for a total of 10 minutes, checking and stirring every couple of minutes, to avoid burning. Its alright to let the broccoli brow and char a little bit, if you prefer a roasted flavor in your soup.
When the broccoli is tender, add 2 cups of recently boiled4 water and bring to the boil. Cover and simmer for an additional 3 - 4 minutes. Turn the heat off, strain the liquid into a separate bowl and allow the solid broccoli to cool for a bit. Once cool, grind the broccoli to a paste in a blender/ food processor. Use a couple of spoons of the liquid while grinding the vegetables in case the mixture is too dense5.
Return the ground broccoli and the strained liquid to the pan. Taste check and season with salt! Also add a tsp of freshly ground pepper and a tsp of smoked paprika6. Once again, cover with a lid and allow to simmer for a final 3 – 5 mins.
Serve in large bowls, topped with croutons, a fresh herb of your choice (mint/parsley) and a few drops of fresh cream7.