Step 1

Drain the cashews and transfer them to a high speed blender along with 2 cups of water, nutritional yeast, and lemon juice. Blend on high until smooth and set aside.

Step 2

In a large pot over medium heat, add in 2 tablespoons of vegetable broth along with the diced onion and celery. Sauté until softened, about 3 minutes. Add in the garlic and cook for 2 minutes more, adding 2 more tablespoons of vegetable broth as needed to prevent burning.

Step 3

Add the remaining vegetable broth to the pot along with all of the cashew mixture that you had blended. Mix until uniform. Add in the broccoli, carrot and nutmeg and mix again until combined. Bring the mixture to a boil and lower to a simmer. Cook for 15-20 minutes, stirring often, until the soup has thickened.

Step 4

Once the soup has thickened, remove it from the heat and season with salt and pepper to taste.

Step 5

Serve warm with a garnish of fresh parsley and croutons. Enjoy!