Ingredients

• 2 tablespoons extra-virgin olive oil, more for drizzling
• 1 large yellow onion, diced
• ½ cup chopped celery
• ⅓ cup chopped carrots
• 7 cups of  broccoli, stems diced, florets chopped
• 1 small yukon gold potato, diced (1 cup)
• 7 garlic cloves, minced
• 4 cups vegetable broth
• ½ cup raw cashews
• 1½ teaspoons apple cider vinegar
• ½ teaspoon Dijon mustard
• ¼ cup fresh dill
• 1 tablespoon fresh lemon juice
• ¾ teaspoon sea salt
• freshly ground black pepper
• 2 tablespoons of nutritional yeast
• 1/2 cup of water

Instructions

1. Preheat the oven to 350°F and line baking sheet with parchment paper.
2. Heat the oil in a large pot oven over medium heat. Add the onion, celery, carrots, chopped broccoli  stems that you took off broccoli , salt, and pepper and sauté until softened, about 10 minutes. Add the potatoes and garlic and stir, then add the broth and simmer for 25minutes until the potatoes are soft. Let cool slightly.
3. Set aside 4 cup of the broccoli florets to roast as a topping for the soup. Place the remaining florets in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam 5 minutes, until the broccoli is tender.
4. Meanwhile, place the other 3 cups of  broccoli florets on the baking sheets. Toss with a drizzle of olive oil and a pinch of salt and roast until the broccoli is tender and browned around the edges, 10 to 15 minutes.
5. Transfer the soup to the blender or vitamix  and add the cashews, apple cider vinegar, and mustard,  and ½ cup of water and blend until creamy. Work in batches, if necessary. Add the steamed broccoli florets, dill, and lemon juice, and pulse until the broccoli is incorporated but still chunky.
6. Now serve in bowls and put the roasted broccoli  on top.