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In a large pot over medium-high heat, add ½ cup vegetable broth, onions, and frozen broccoli and cook until broccoli is easily broken up with a spatula.
In a separate pot over high heat, boil potatoes and cashews until soft and potatoes are easily pierced with a fork, about 10 to 15 minutes. Strain.
Into a blender
, add potatoes and cashews, nutritional yeast, garlic powder, salt, pepper, milk, and water. Blend until completely smooth.
Pour potato cheese mixture into soup pot with broccoli. Add remaining broth and turmeric and stir until combined. Turn heat up to medium, and heat until warmed through. Divide into 4 serving bowls and enjoy.