Creamy Broccoli Potato Soup

Ingredients:
1 cup raw cashews
1 cup vegetable broth
2 Tablespoons olive oil
1 medium yellow onion, chopped
1 1/2 Tablespoons garlic, minced
1 Tablespoon dried oregano
2 teaspoons dried parsley
1 drop Basil essential oil
1 teaspoon black pepper
2 teaspoons salt
1/8 teaspoon red pepper flakes
4 cups vegetable broth
3 cups broccoli florets, finely chopped and divided
2 1/2 cups potatoes, cubed and divided

Directions:
Soak cashews in water for 4-8 hours. Drain and rinse cashews. Blend cashews with 1 cup of vegetable broth until smooth. Add more broth if needed. It will thicken as it sits. Set aside. In a large pot, saute onion in oil over medium heat until soft. Add garlic, herbs, black pepper, salt, and red pepper flakes. Stir 1 minute. Add vegetable broth. Add 2 cups broccoli and 1 1/2 cups potatoes. Bring to low boil until the potatoes are cooked. Pour half the mixture into blender. Leave blender lid cracked or top plug removed to allow steam to escape. Blend on low speed. Gradually increase speed until smooth. Pour into a bowl and repeat with remaining mixture. Pour soup back into pot and simmer 5-7 minutes. Add remaining broccoli and potato to soup and simmer until potatoes are tender. Add remaining seasonings and essential oil. Stir in 1/2 cup cashew cream. Remove from heat and drizzle with leftover cashew cream before serving.