This velvety soup gets its luxurious body from a quick cashew cream, blended right into a base of sautéed onion, celery, and garlic simmered with vegetable broth and Yukon Gold potato. Broccoli florets cook down until bright green and completely tender, then everything gets blitzed smooth with a whisper of nutmeg, a squeeze of lemon juice, and a savory hit of nutritional yeast for depth. The result is thick, spoon-coating, and full of real vegetable flavor without a hint of heaviness. A scattering of fresh chives or parsley on top adds color and a fresh, herbal finish. It's an easy weeknight pot of comfort that happens to be a great fit for a vegan table, no fuss required.
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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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