Preheat a large stockpot over medium-low heat. Add a splash of water, then finely chopped yellow onion (or leek). Sauté until translucent, about 5-7 minutes.

Add sea salt and red pepper flakes, then add diced celery and carrot. Cover and let sweat for 5 minutes.

Stir in minced garlic, diced golden potatoes, and raw cashews. Pour in vegetable stock and bring to a gentle simmer. Cook uncovered for about 20 minutes.

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

Return blended soup to the pot. Add broccoli florets and simmer for 3-5 minutes or until tender.

Taste and adjust seasoning, adding more stock for desired consistency.

Ladle soup into warm bowls, garnish with red pepper flakes and fresh chives. Serve hot.