8 cups broccoli, cut into florets
1.5 cups yellow onion, diced
4 cloves garlic, minced
2 1/2 cups vegetable broth
1/2 cup cashews, soaked
2 cups water
1 large sprig of fresh rosemary (or 2 smaller)
2 Tbsp nutritional yeast (more if desired)
sea salt and black pepper to taste
In a medium to large pot, sauté onion in a little olive oil until soft and translucent. Add garlic and continue to sauté.
Add vegetable broth, broccoli florets, and rosemary. Cover and bring to a simmer.
Meanwhile, blend 3/4 cup cashews with 2 cups of water in a high speed blender until smooth. Set aside 1/3 cup of this cashew cream and reserve for garnishing bowls.
Once broccoli has simmered for about 5 minutes and is fork tender, remove the rosemary sprig. Season with salt and pepper.
Using an immersion blender, blend the soup to a smooth consistency. Add the blended cashews and nutritional yeast. Stir or use the immersion blender again. Return to a simmer to heat through.
Taste and adjust seasonings (salt and pepper) if needed. Ladle into bowls and use the reserved cashew cream to create latte art for garnish if desired. Or just drizzle over soup.