Cut up the potatoes and carrots and boil in filtered water,separately, until soft 20 - 30 minutes. Once cooked use an immersion blender to puree them. Put them to the side until later
In a blender add the cashews and almond milk and blend them into a liquid cream. Put aside until later.
In your main soup pot add the celery, broccoli, red onion and filtered water. Bring to a boil and then turn down to simmer for about 20 minutes.
Add the potato-carrot puree, mix and bring to a low boil. Add filtered water as desired for consistency.
Add the black pepper and stir in
Stir in the creamy cashew - almond milk mixture. Cook for 5 minutes at a low simmer. Stir as necessary and add water as required for your desired consistency. Keep the heat just at a low simmer or this mixture can stick and char, depending on how thick you like your soup.
Taste your soup and add pepper if desired.
Add the (optional) nutritional yeast to give the soup a slightly cheesy flavor. Simmer for a few more minutes an serve.
Store any left over soup in jars and keep in the fridge. They will keep in the fridge for a few days, but you should like this soup so much that they won't!