Cream of Broccoli Soup

3 ½ Cups water
1 cooked potato
½ Cup cashews
2 teaspoons sea salt
6 Tablespoons yeast flakes
2 teaspoons onion powder
¼ teaspoon garlic powder
½ teaspoon dill weed
1 2oz jar pimentos
1 ½ Tablespoon dried red bell pepper
3-4 Cups Chopped Broccoli (fresh or frozen)

Directions:
Blend first ten ingredients on high for 1-2 minutes until creamy. Add the broccoli to blender (if using fresh broccoli, it should be lightly steamed) and pulse, just enough to chop into little pieces. Pour into sauce pan and on medium-high stirring constantly until lightly thickened and broccoli is tender. Serve with fresh veggies and garlic bread.