Preheat the oven to 375F. Line a large baking sheet with parchment paper.

Chop the broccoli into small stalks. Cut the ends off of the onion and peel the outer layer off. Cut the onion in half and then slice the halves into thinner slices. Chop the leek into small pieces. Add the broccoli and onion to the sheet pan, spreading it out. Sprinkle the garlic cloves over top.

Drizzle the olive oil over the vegetables. You can also season with sea salt & pepper here. Sometimes I like to throw the cashews on the pan closer to the end of the baking process (last 5-10 mins) to add more toasty flavor, but this is optional! Don't leave them in there for the entire time (and blending them in raw tastes just as good).

Place the sheet pan into the oven and bake for 22-25 minutes, until the broccoli is browned and a little toasty – don't let it blacken at all. The time will vary based on your oven, just keep an eye on it as you don't want the broccoli to burn. The onions should have softened a bit.

Once the veggies are done, remove them from the oven and let them cool for five minutes or so.

Add all of baked veggies to your high powered blender along with the remaining ingredients. Blend for a minute or two until completely smooth, stopping to scrape down the sides as needed.

Pour the soup into a soup pot or deep pan. Heat until warmed through and serve!