Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, broccoli, salt, nutmeg, red chilli flake and pepper and sauté until softened, about 10 minutes.
Add the potatoes and garlic and stir, then add the broth and simmer for 25 minutes until the potatoes are soft. Let cool slightly.
Ladel half of your soup mixture into a blender, making sure to get all of the potatoes particularly. To the blender add your cashews, apple cider vinegar, nutritional yeast and Dijon mustard. Pulse until smooth-ish. If it seems too thick you can add a little water to thin it out.
Pour blender contents back into your pot and stir and simmer for another 10 mins. Serve with crusty bread or your favorite cracker.
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