INGREDIENTS
5 cups
Broccoli florets, stems
1/3 cup
Carrots
1/2 cup
Celery
1/4 cup
Dill, fresh
3
Garlic cloves
1
Yellow onion, small
1
Yukon gold potato, small
4 cups
Vegetable broth
1 tbsp
Lemon juice, fresh
1
Black pepper, freshly ground
1/2 tsp
Sea salt
1 1/2 tsp
Apple cider vinegar
2 tbsp
Olive oil, extra-virgin
1/2 cup
Cashews, raw
3 cups
Bread