Directions

1. 1
   Place the cashews in a bowl, cover with boiling water, and let soak for 15 minutes while you prep the rest of the ingredients.
2. 2
   Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft.
3. 3
   Add the garlic and cook for 1 minute more. Add the broccoli stems (not the florets yet) and cook for 3-4 minutes.
4. 4
   Pour in the vegetable broth, bring to a boil, then add the broccoli florets. Simmer for 8-10 minutes, just until the broccoli is tender but still bright green.
5. 5
   Drain the cashews and add them to the pot along with the nutritional yeast and nutmeg.
6. 6
   Transfer the soup in batches to a blender (or use an immersion blender) and blend until completely silky smooth.
7. 7
   Return to the pot, stir in the lemon juice, and season to taste with salt and pepper.
8. 8
   Serve hot, topped with toasted sliced almonds and fresh chives.