– 2 tablespoons olive oil– 1 medium onion, diced– 3 garlic cloves, minced– 4 cups vegetable broth– 1 medium russet potato– 1 medium carrot, chopped– ½ cup raw cashews– 1 cup non-dairy milk– ¼ cup nutritional yeast flakes– 2 tablespoons hot sauce– 3 tablespoons white miso paste– 4 cups fresh broccoli florets – Salt and pepper to taste– Fresh chives
1. Sweat diced onion in oil until soft.2. Add garlic and cook briefly.3. Stir in broth, potato, carrot, and raw cashews. 4. Bring to a boil, then lower the heat and simmer the soup until the veggies are soft.