Vegan Broccoli Potato Soup

Ingredients
1/2 yellow onion (or 1/2 leek) -chopped
4 cloves garlic -minced
2 lb golden potatoes (scrubbed, rinsed & diced)
1 large carrot -diced
1 celery stick -chopped
1 cup raw cashews
7-8 cups vegetable stock (low sodium)
5-6 tbsp nutritional yeast
1 lb broccoli florets
1 pinch sea salt (to taste)
1 pinch red pepper flakes
1/3 cup fresh chives -snipped for garnish
1/2 tsp turmeric (optional)
US Customary - Metric

Instructions
Preheat a heavy stock up over medium low heat and sauté the onion in a splash of water (or a drizzle of olive oil) until translucent.
Add the sea salt, pepper flakes, celery and carrots and give everything a nice toss. Cover with a lid and sweat a few more minutes until the carrots begin to soften.
Add the garlic, potatoes, cashews and vegetable stock and bring everything to a simmer. Stir in the nutritional yeast, cover with a lid and cook 20 minutes or until the potatoes and cashews have softened.
Transfer the soup to a powerful mixer and carefully purée until silky smooth. ( the Vitamix did an exponentially better job at this than my immersion blender).

Full Recipe

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