1 cup raw cashews
1 cup low sodium vegetable broth
2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped ~1 1/4 cups
1 1/2 tablespoons minced garlic
2-3 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons basil
1/2-1 teaspoon black pepper
1/2-2 teaspoons salt
1/8 teaspoon red pepper flakes
4 cups low sodium vegetable broth
3 cups finely chopped broccoli florets, divided
2 1/2 cups [1/4-1/2-inch] cubed yukon gold potatoes, divided
Soak cashews in a bowl covered with water for at least 4 hours or overnight. Drain water and rinse cashews. Blend cashews with 1 cup of vegetable broth in a high-powered blender until fully smooth. Add more broth if needed. Will thicken as it sits. Set aside while making the soup.
Heat a large heavy-bottomed pot over medium with the oil. Once hot add in the onion and cook for about 8-10 minutes until softened and starting to brown. Stir frequently. Add in the garlic, herbs, 1/2 teaspoon black pepper, 1/2 teaspoon salt, and red pepper flakes. Stir for 30-60 seconds until fragrant, then pour in the 4 cups of vegetable broth and stir.
Add in 2 cups of broccoli and 1 1/2 cups of potatoes and bring to a low boil for about 10 minutes until the potatoes are just cooked. Carefully pour 1/2 of the mixture into your blender and blend on low speed slowly working to high until smooth. Be sure to leave the lid cracked or top plug removed from the lid [to allow steam to escape] and monitor the entire time. Pour into a bowl and repeat with remaining mixture.
Pour soup back into the pot and simmer for 5-7 minutes. Add the remaining broccoli and potato to the soup and simmer for 10-12 minutes, until the potatoes are just tender. At about the 5 minute mark start tasting the soup and adding more salt + pepper as needed.
As soon as the soup is seasoned to your liking stir in 1/3-1/2 cup of the cashew cream. Turn off the heat and pour into mugs or bowls then top with another drizzle of cashew cream.