Broccoli Cheddar Soup

In a large soup pot, saute onions and frozen broccoli in ½ cup veggie broth on medium high heat until cooked and the broccoli is easily broken up with a spatula. 2. In another pot, boil the potatoes and cashews and cook until super soft, roughly 10- 15 minutes. Then strain and add into the blender. 3. Into the blender with the cashews and potatoes add nutritional yeast, garlic, salt, pepper, non-dairy milk and water. Blend until completely smooth. If your blender has a hard time blending this up, pour half of it out and blend in two batches. 4. Pour the potato cheese mixture into the soup pot with the broccoli. Pour in the rest of the veggie broth and the turmeric and stir until combined. Heat on medium until warmed all the through. 5. Serve and enjoy!