Trying to lose a couple of pounds before a special class reunion, I thought I’d lighten my menus for a few weeks. These two soups, adapted from “Bon Appetit” and “America’s Test Kitchen,” feature readily available seasonal produce and “cashew cream” – a healthy ingredient I’ll be keeping in mind to substitute for cream in soups and pastas all year long.

Broccoli (or carrot) cashew cream soup

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