Cook your broccoli and quinoa if necessary. I like the broccoli bright green and just tender.
Blend cashews, red peppers and vegetable broth on high speed for 45 seconds – 1 minute. Allow to soak while adding nutritional yeast, smoked paprika, chipotle Tabasco and salt. After a few minutes soak-time, run blender again and process until smooth.
Drain broccoli and add to blender. Pulse until broccoli is small and incorporated. Stir in quinoa/brown rice if using and heat soup if necessary.
Drain broccoli and add to blender. Pulse until broccoli is about the same size as quinoa. Add broccoli mixture to a pot with quinoa and gently heat through as needed. Add salt, pepper and additional seasoning as desired.
Instant Pot
Place 1 cup dry quinoa and 2 cups water in Instant Pot. To avoid overcooked broccoli, bring water to a boil on saute function, then add broccoli. Secure lid and place pressure valve to sealing. Press manual and set to one minute. When cooking is complete, quick release steam.
While quinoa and broccoli cook, blend cashews and vegetable broth. Add nutritional yeast, 1/2 tsp salt, paprika, and Tabasco and blend. Once mixture is smooth and creamy, some liquid can be removed to another container to make room for broccoli.
Add cooked broccoli to blender and pulse until it is about the same size as the quinoa. Pour soup into Instant Pot with quinoa and previously removed liquid and combine. Add additional salt, pepper or seasoning to taste and serve.