This velvety soup gets its body from a quick cashew cream blended silky-smooth, then swirled into a broth simmered with tender potato, sweet onion, and bright, garlicky broccoli. A touch of thyme and nutmeg keeps things warm and cozy, while a squeeze of lemon juice at the end wakes up every spoonful. Nutritional yeast adds a savory, almost cheesy depth without any dairy in sight, and a scatter of red pepper flakes on top brings just the right amount of heat if you want it. It's the kind of soup that blends up thick, green, and comforting in one pot, no fuss involved. Naturally built from whole vegetables and pantry staples, it's a solid pick for a gluten free lineup.
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Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 15 minutes, then drain and rinse.
Transfer the soaked cashews to a blender with 1/2 cup fresh water and blend on high until completely smooth, about 1–2 minutes. Set aside.
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