Preheat the oven to 200 degrees and line 2 small baking sheets with parchment paper.
Heat the oil in a large pot over medium heat. Add the chopped onion, celery, carrots, half on broccoli, salt, and pepper, and mix for about 10 minutes. Add the chopped potatoes and garlic and stir, then add the broth and simmer for 20 minutes until the potatoes are soft.
Meanwhile, place the reserved broccoli florets and the bread cubes on the baking sheets. Toss with a drizzle of olive oil and a pinch of salt and roast until the bread is crispy and the broccoli is tender and browned around the edges, 10 to 15 minutes.
Transfer the soup to the blender and add the cashews, nutritional yeast, salt, and pepper, and blend until creamy. The soup should be thick and creamy.
Season to taste and serve the soup in bowls with roasted broccoli, nutritional yeast, and croutons on top. And also decorate with thyme.
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Our organic yeast flakes contain no artificial vitamins or minerals. Just organic nutritional yeast and nothing else! It is rich in B complex vitamins, minerals, and fiber, which are essential for good health and a strong immune.