Step 1

In a large pot add the olive oil and garlic and bring to medium heat. Toss in the leeks and celery and cook, stirring often, until wilted (about 5 minutes).

Step 2

Pour in the vegetable broth and add the potatoes, cashews, bay leaves, herbes de Provence, salt, coriander and pepper. Bring the soup to a simmer by increasing the heat. Cover with the lid slightly ajar and cook until the potatoes are soft and tender, about 15 minutes.

Step 3

Scoop out the bay leaves and discard. Puree the soup with an immersion blender until creamy smooth. (Alternatively, blend the soup in a blender in batches on high speed).

Step 4

Serve the soup in bowls with a drizzle of olive oil. We like to serve alongside bread, toasted and slathered with vegan butter!