Drain soaked cashews and transfer to a high-speed blender. Blend until smooth adding water as needed.
In a large pot over medium heat, sautee 2 tbs broth with mirepoix blend. Once softened, add garlic and more broth as needed not to burn, sautee a few minutes.
Add in remaining broth and cashew mixture and mix well. Add in broccoli and seasonings mix well together. Cook 15-20 minutes until soup thickens.
Once thickened, remove from heat and blend well to combine and creamy consistency.
Serve warm with fresh parsley on top. Option for freshly grated parm cheese (not vegan) or nutritional yeast. Season to taste.
Keep in the fridge for 3-4 days or freeze for up to 6 months.