Step 1

In a large pot, warm the olive oil over medium-low heat. Add the onion and cook until translucent, about 3-5 minutes.

Step 2

To the pot, add the broccoli, potatoes, garlic and cashews. Continue to cook for 5 minutes more, stirring intermittent .

Step 3

Next pour in the broth and beans. Cover the pot and bring to a low boil then reduce to a simmer. Cook for about 15 minutes, or until potatoes are tender when poked with a fork. Remove from heat and set aside to cool off for about 10 minutes.

Step 4

Transfer the ingredients from the pot to a high speed blender. Add the nutritional yeast, lemon juice and salt. Blend until smooth and creamy. Taste test to see if you prefer more acidity (lemon) or salt. *If you prefer a little texture to your broccoli soup then you can scoop out some of the broccoli florets prior to blending. After blending until smooth, add the florets back to the blender and pulse a few times.

Step 5

Distribute the soup into bowls for serving. Garnish with shredded cheese, fresh cracked pepper and/or croutons, and enjoy!