Step 1

In a large pot over medium-high heat, add ½ cup vegetable broth, onions, and frozen broccoli and cook until broccoli is easily broken up with a spatula.

Step 2

In a separate pot over high heat, boil potatoes and cashews until soft and potatoes are easily pierced with a fork, about 10 to 15 minutes. Strain.

Step 3

Into a blender, add potatoes and cashews, nutritional yeast, garlic powder, salt, pepper, milk, and water. Blend until completely smooth.

Step 4

Pour potato cheese mixture into soup pot with broccoli. Add remaining broth and turmeric and stir until combined. Turn heat up to medium, and heat until warmed through. Divide into 4 serving bowls and enjoy.