Begin by heating a large pot over medium heat and adding a splash of olive oil. Sauté the diced yellow onion, minced garlic, and optional celery for about 3-4 minutes until they become translucent and fragrant.

Next, stir in the sliced mushrooms and cook for an additional 5 minutes. Continue stirring until the mushrooms turn golden brown and release their moisture.

Add in the fresh rosemary, thyme, garlic powder, and Herbs de Provence, stirring well to combine. Sprinkle in the nutritional yeast and cook for 1-2 minutes.

Incorporate the quartered baby red potatoes, followed by just enough vegetable broth to cover the ingredients. Bring the mixture to a boil over high heat.

While the soup simmers, prepare your creamy component. Blend cashews with a bit of vegetable broth until smooth and creamy.

After the potatoes are tender, stir in the chopped broccoli and sliced carrots, pouring in the remaining vegetable broth.

Now, stir in your prepared creamy component, mixing thoroughly to combine. Return the soup to a gentle boil for another 5 minutes.

Finally, toss in the chopped thin asparagus and cook for an additional 3 minutes.