Rinse and chop the produce accordingly.
Set a large pot to medium heat. Once hot, add the celery, garlic, onion, and potatoes. Cook for 7-8 minutes, stirring occasionally.
Add the rosemary, coriander, thyme, and bay leaves. Cook for another 1-2 minutes, until fragrant.
Add the vegetable stock, and bring the pot to a boil. Once boiling, cover and reduce the heat to a simmer.
Cook for 15-20 minutes, until the potatoes have softened.
Meanwhile, make the cashew cream by combining all of the ingredients in a blender and pulsing until smooth.
Once the potatoes have softened, remove the bay leaves. Then, using an immersion blender, blend until smooth and creamy.
Add the cashew cream, and stir to combine. Season to taste.
Serve with your desired garnishes. Enjoy!
