Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Cook the Potatoes: Add the cubed potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 10-15 minutes, or until the potatoes are fork-tender.

Cook the Broccoli: Add the broccoli florets to the pot. Cover and cook for another 5-7 minutes, until the broccoli is bright green and tender.

Blend the Soup: Carefully transfer the soup mixture to a high-speed blender. Important: Do not fill the blender more than halfway, and always vent the lid to allow steam to escape to prevent explosions. Add the soaked and drained cashews, salt, pepper, and nutmeg.

Create a Velvety Texture: Blend on high until the soup is completely smooth and creamy. This may take 1-2 minutes.

Adjust and Serve: Taste the soup and adjust the seasoning with more salt and pepper if needed. If the soup is too thick, you can thin it with a little more vegetable broth or water until it reaches your desired consistency.

Serve Warm: Ladle the soup into bowls and add your favorite toppings.