Step 1

Cover cashews in hot water and set aside to soak.

Step 2

In a soup pot over medium heat, combine the onion, garlic, carrots, celery, and about 1 cup of water. Cook until onions are translucent and carrots can be broken with a spoon, about 7 mins.

Step 3

Add the potatoes, broccoli, and vegetable broth, stir, and bring to a boil. Reduce heat to simmer and cook until potatoes are soft, about 10 more mins.

Step 4

While the veggies simmer, add the nutritional yeast, garlic powder, lemon juice, salt, and pepper to a blender.

Step 5

When the veggies are soft, transfer 2-3 ladles of soup to the blender. Drain the cashews and add them to the blender too, then blend until completely smooth and creamy. Pour the blender contents back into the soup pot and stir in the paprika, dried thyme, and fresh parsley. Taste and add more salt or pepper if needed. Allow to simmer a few more mins to let the flavors combine.

Step 6

To serve, garnish with a pinch of paprika and fresh parsley, if desired. Enjoy!