Heat a medium stockpot over medium heat. Add a splash of water and the chopped yellow onion (or leek). Sauté for about 4-5 minutes until translucent and fragrant.

Add a pinch of sea salt with the chopped celery and carrots. Cover and let sweat for about 5-7 minutes until tender.

Uncover, add minced garlic, diced golden potatoes, and soaked cashews. Pour in the vegetable stock and bring to a gentle simmer. Cook for about 20 minutes.

Transfer the soup to a high-powered blender and blend until smooth and creamy.

Return the blended soup to the pot, add broccoli florets, and simmer on low for an additional 3-5 minutes.

Taste and adjust seasoning. Serve hot, garnished with fresh chives and a sprinkle of red pepper flakes.