1/2Avocado (OPTIONAL: if you can't do cashews, replace with avocado)
Instructions
In large pot over medium heat, sauté the onions, celery and garlic for about 4-5 minute until onions are translucent. Use a few tablespoons of oil to sauté or use slashes of water as needed to keep them from sticking.
Add in the broccoli + nutritional yeast, salt and nutmeg and cook for another 2 minutes. Then add turmeric, vegetable stock, cashews and bring to boil. Reduce heat to medium, cover and cook for 10-15 min or until broccoli is tender.
Use an immersion blender or carefully transfer soup to a blender to blend. If using a regular blend, I suggest allowing the soup to cool before you transfer. Sometimes hot liquids can blow the top of the blender.
Once all blended pour back in pot and reheat if needed. Add salt and pepper as desired. Store in an air-tight container for 3-4 days in the refrigerator. Store in the freezer for longer.