This velvety soup gets its body from a quick cashew cream, blended until silky and swirled into a base built on sautéed onion, celery, and garlic. Diced Yukon Gold potato simmers in vegetable broth until tender, then a full pound of fresh broccoli florets goes in, cooking just until bright green and fork-soft. Everything gets blended into one smooth, comforting puree, brightened at the end with a splash of lemon juice and a warm hint of nutmeg. A spoonful of nutritional yeast, if you like, adds a savory, almost cheesy depth without any dairy in sight. Ladled into bowls and finished with a scatter of fresh chives or parsley, it's the kind of soup that tastes rich and slow-cooked even though it comes together in under 30 minutes. Since you're building the seasoning yourself from fresh vegetables, herbs, and broth rather than relying on anything pre-salted, it's an easy one to keep in your low added-salt rotation.
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Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 15 minutes while you prepare the soup.
Heat the olive oil in a large pot over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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