The day before, put some cannellini beans to soak. The next day, cook them in the pressure cooker. If you don’t have cannellini beans, red kidney beans are fine.

Put 3/4 cup cashew nuts in a bowl and add boiling water. Drain after 30’.

Put in a large pot:

  • 2 onions, diced
  • 1 garlic head, chopped
  • 2 cups vegetable broth
  • 1 celery rib, chopped (optional)

Bring to boil, then let simmer for 5 minutes. Transfer to a blender and mix until smooth and transfer back into the pot. Alternatively use a plunging blender. Then add 4 cups vegetable broth and bring to a boil (if you don’t have vegetable broth, add 4 cups of water and 2 cubes).

Then add 6 cups broccoli florets and cook for 3-4 minutes, until the broccoli has just softened; do not overcook.

Tip in a blender:

  • 1/4 cup rolled oats
  • 1 cup cannellini beans, cooked
  • the drained cashew nuts
  • 1 tsp ground turmeric
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1 tsp ground black pepper
  • 1 tsp chili powder
  • salt to taste (1 tsp should be enough)
  • 2 cups of soup mixture

Process until smooth and mix back with the soup. Bring to a boil again and turn off the heat.

Serve into bowls and garnish each bowl with 2 tsp nutritional yeast each and, optionally, 1/2 tsp chili flakes.