Creamy Vegan Broccoli Soup

3/4 cup raw cashews
3 tbsp olive oil
2 large leeks, trimmed, rinsed, chopped
5 medium garlic cloves, peeled and minced
2 cups broccoli florets
2 large potatoes, peeled and cubed
1/2 fennel bulb, cored and chopped
1/4 c nutritional yeast
1 bunch fresh cilantro
Celtic sea salt
Fresh black pepper

Place cashews in 1 cup of water and allow to sit.  Heat oil in a large soup pot over medium heat.  Add leeks and 1/2 tsp Celtic sea salt.  Sauté until leeks soften.  Add garlic and stir, careful not to let garlic burn (less than 1 minute).  Add potatoes and 4 cups water.  Reduce heat and simmer until potatoes are soft.

Bring a saucepan to a boil and add broccoli, fennel, pinch salt and boil 6-7 minutes.  

Add nutritional yeast and 1 tsp Celtic salt to the soaking cashews and blend until smooth.  Transfer broccoli and fennel to blender, reserving cooking water.  Add cilantro and 1 1/2 cups cooking water to blender and combine thoroughly.  Add broccoli mature to pot with leeks and potatoes and stir.  Season with Celtic salt and pepper to taste.