INGREDIENTS
2 tbsp
olive oil
2 cups
onion
2 cups
celery
2 cloves
garlic
2 l
vegetable stock )
1 1/2 lbs
russet potatoes
2
bay leaves
6 cups
broccoli florets
1 serving
salt and pepper
1/4 cup
cashew cream
5 slices
day-old bread )
3 tbsp
extra virgin olive oil
1 clove
garlic
1/2 tsp
sea salt