Step 1

In a high speed blender, add the water and cashews; process until smooth and creamy. Set mixture aside.

Step 2

Heat the oil over low-heat in a large saucepan. Add the onions, celery, leeks and garlic; saute for 15 minutes, or until vegetables are very soft. Season with salt and white pepper to taste.

Step 3

Add the chopped broccoli and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.

Step 4

Add the reserved nut milk and simmer for an additional 10 minutes.

Step 5

Using a handheld immersion blender, puree the soup until smooth and creamy.