Cashews soaked and blitzed into velvety cream give this soup its rich, creamy body — no dairy needed to get there, just tender potato, garlic, and celery simmered together until deeply savory. Broccoli florets cook down until bright green and completely tender, then blend into a smooth, spoonable base with a hit of lemon juice and nutritional yeast for a subtle, cheesy tang. It's a cozy, comforting bowl that leans on whole vegetables and pantry staples rather than anything processed, and every ingredient on the list is naturally suited to a gluten free table. A simple garnish of fresh chives or parsley at the end adds color and a little herby brightness. This one's a genuinely solid choice to keep on rotation for gluten free meal planning — easy to make, easy to love.
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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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