Place cashews in a small bowl and cover with very hot water for at least 20 minutes.
Preheat oven to 400°F. Line a baking sheet with parchment paper and evenly spread prosciutto on the sheet. Bake for 10-12 minutes until crispy, then set aside to cool before crumbling.
Heat olive oil in a Dutch oven over medium heat. Add onion and garlic, sautée until fragrant and onions are slightly translucent, 2-3 minutes.
Add carrots and celery and cook an additional 2-3 minutes. Add broccoli and soup stock, stirring to combine.
In a blender, combine non-dairy milk, cashews (drained) and nutritional yeast. Blend on high until smooth and frothy, about 2-3 minutes. Pour into the soup and stir to combine. Add salt pepper, and bring to a boil. Reduce heat to low, and for 20 minutes or until the vegetables are tender, stirring occassionally. If the soup seems too thick, add additional soup stock.
Remove from heat and divide into individual bowls. Garnish with crumbled prosciutto and chopped green onions before serving.
Keyword broccoli, Dairy-Free, soup
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