Vegan Broccoli Soup/Dutch Potato Stew with additions

Dutch Potato Stew (vegan)

2 cloves garlic, smashed and finely chopped
1 cup finely diced onion
3 Tablespoons olive oil
2 teaspoons salt
4 cups water, divided
4 cups diced potatoes
3/4 cup raw cashews, soaked and rinsed well
1 good-sized broccoli "tree", chopped finely and lightly steamed.  Can steam first and then chop.

Place raw cashews in a 2-cup measure and fill with cool water.  Let sit for 30 minutes, or as long as you can wait.

In frying pan heat olive oil over medium heat then add onions and smashed garlic and salt.  Stir with wooden spoon until onions are clear.  Remove from heat and let sit.

Place 3 cups water in  heavy-bottomed three- or four-quart saucepan and bring to boil.  Add diced potatoes and bring back to boil then simmer about 10-15 minutes until potatoes are soft.

Drain raw cashews and rinse well.  Place 1 cup water in a blender along with the 3/4 cup of raw cashews.  Let blend until the cashew "cream" is completely smooth.  If you have a Vitamix or Blendtec, it will be fairly quickly.  If you have a less robust blender, it will take as much as  five minutes.  (Some ear muffs are kind of handy at this time!)

When cashew cream is ready, put steam broccoli in pot with potatoes.  Using a rubber spatula, scrape onions, garlic, salt, and oil into the potato pot.  Add cashew cream and stir well.  If necessary, reheat on low heat, stirring constantly.  Add some ground black pepper if you like it.

This is really delicious...a real challenge to only eat one serving per meal.