Cashew Cream of Broccoli Soup

1 cup raw cashews
5 cups vegetable broth, divided
2 potatoes, cut into cubes
1 onion, finely chopped
4 1/2 cups coarsely chopped broccoli
1 teaspoon Celtic sea salt
1/4 teaspoon freshly ground black pepper

Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.

Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.

Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer to a blender; blend until smooth.