Vegan Cheesy Broccoli Soup

1. 1
   prep

   Soak the cashews.

   Place raw cashews in a small bowl and cover with hot water. Set aside to soak while you prep the vegetables.

2. 2
   saute

   Sauté the aromatics.

   1.Heat olive oil in a large pot over medium heat.

   2.Add diced onion and cook until translucent (3-4 min).

   3.Add minced garlic and sauté until fragrant (30 sec).

   TIPDon't let the garlic brown — it turns bitter.
3. 3
   simmer · ~17 min

   Simmer the soup base.

   1.Add cubed potato, broccoli stems, salt, smoked paprika, and 3 cups water to the pot.

   2.Bring to a boil, then reduce heat and simmer until potato is fork-tender (10-12 min).

   3.Add broccoli florets and cook until bright green and tender (5 min).

   TIPAdding florets later keeps them vibrant green — nobody wants army-green soup.
4. 4
   mix · ~1 min

   Blend the cashew cream.

   Drain soaked cashews and place in a blender with nutritional yeast, lemon juice, and the remaining 1 cup water. Blend on high until completely smooth and creamy, scraping down sides as needed.

   TIPBlend long enough to get a velvety texture — any grittiness means keep going.
5. 5
   mix · ~1 min

   Blend half the soup until smooth.

   Using a ladle, carefully transfer about half the soup (mostly potato and some broccoli) into the blender with the cashew cream. Blend until completely smooth, then pour back into the pot.

   TIPLeave the other half chunky for texture — or blend it all if you prefer silky smooth.
6. 6
   simmer · ~3 min

   Warm through and adjust the seasoning.

   Stir the soup to combine the blended and chunky portions. Heat gently for 2-3 minutes without boiling. Taste and add black pepper and more salt if needed.

   TIPAvoid boiling after blending — it can dull the bright green color.
7. 7
   serve

   Ladle into bowls and serve hot with crusty bread.

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