Dry saute the onion and until soft and translucent, about 5 minutes. Add the garlic and continue to sauté for about 1 minute more, until very fragrant.
Blend the miso paste and water until thoroughly mixed to form a broth.
Add the miso broth to the sautéed onion and garlic and stir in the potato, carrot, broccoli, onion powder, garlic powder, turmeric, salt, nutritional yeast, and nuts. If cooking on a stove top, you may need to add a bit more water to just cover the vegetables.
If cooking on a stove top, raise the heat and bring the mixture to a boil. Lower heat and allow to simmer until the vegetables are tender, about 20 minutes. If using an Instant Pot, use the manual setting to set the time for 6 minutes. Release the pressure when the 6 minutes are up.
Use a stick blender or work in batches with a regular blender to blend until super smooth. Remove from heat, stir in the vinegar, and season with salt and pepper to taste.
Served garnished with avocado chunks and hot sauce.