Heat 1 tablespoon of veggie broth in a large soup pot over medium-high heat. Add onion, leek, and salt. Sauté for 2 to 3 minutes until soft. Add celery, carrots, and potatoes, sauté for 3 to 5 minutes. If the veggies are browning too quickly, add more broth to deglaze the pan. Add garlic, miso paste, cashews, and pepper, and sauté for another 2 to 3 minutes. Add 4 cups of veggie broth and coconut milk, cover, and cook over medium-low heat for 15 to 20 minutes.

Once the vegetables and cashews are tender, transfer the soup to a blender or use an immersion blender to blend until smooth. Return to the pot (if using a blender) and stir in nutritional yeast, turmeric, shaved broccoli, and lemon juice. Let sit for 3 to 5 minutes with the lid on, allowing the hot soup to cook the broccoli. Serve with a grilled (vegan) cheese sandwich. Store in the fridge for up to 6 to 7 days or freeze for later use.