Sweated onions simmer with arborio rice and soaked cashews in stock until the rice turns tender, building a naturally creamy, dairy-free base for broccoli stems and florets, finished with a flurry of chopped dill.
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Peel and slice broccoli stems. Separate broccoli florets into bite-size pieces. Set aside.
In 1-gallon pot, heat oil over medium flame. Add onion and 1/2 teaspoon of salt. Sweat until onions are translucent, about 10 minutes . Stir often to prevent browning.
Add stock, rice, and cashews to pot. Raise heat and bring to . Reduce heat and until rice is tender, about 15 minutes . Set aside.
In separate 1-gallon pot, bring 2 quarts water to with remaining salt. Prepare ice bath. Blanch broccoli until tender, about 2 minutes . Drain broccoli and transfer immediately to ice bath. Drain broccoli again.
Combine onion-rice and broccoli in Vitamix. Blend until creamy.
Return soup to pot. Re-heat and season to taste with salt and pepper.
Garnish with dill.
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