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Place cashews in a small bowl. Cover with water and soak for about 30 minutes or overnight.
Add oil to a large pot over medium high heat. Once heated, add onion and a pinch of salt and saute for about three minutes. Add celery and carrots, saute for 5 minutes. Add garlic and broccoli and saute for another five minutes.
Add 5 cups of water, salt and pepper. Stir and bring mixture to a boil. Then, reduce heat to low and simmer, covered, for 15 minutes.
Drain cashews and place them in a blender and add 1 cup of water. Blend until very smooth and creamy with no lumps. Set this creamy mixture aside.
Puree soup using a blender (or immersion blender) leaving small chunks of the vegetables in the soup. This will need to be done in batches. When all the soup is pureed, stir in the creamy cashew mixture. If desired, season to taste with additional salt and pepper.
Serve and enjoy.