Place the frozen peas in a bowl of room temperature water to thaw out.

Cut the very dark green tops off of the leek and slice the white and pale green part thinly. Transfer to a medium bowl, cover with cold water, and allow to sit.

Preheat a heavy bottom soup pot over medium heat. Add a light drizzle of olive oil and transfer the clean leeks to the pot. Sprinkle with a pinch of salt and sauté until wilted, about 10 minutes.

Stir in the diced carrot and celery and sauté a few more minutes until they begin to soften. Add minced garlic and let it sizzle until fragrant.

Add the diced potatoes to the soup pot. Stir in onion powder, paprika, and rosemary. Pour in water and bring to a boil.

Stir in nutritional yeast and salt. Cook for 15 to 20 minutes or until the potatoes are softened but still a little al dente.

Transfer about ⅓ of the soup to a blender with the cashews. Process until silky smooth and stir back into the pot.

Drain the peas and add them into the soup. Simmer for a few minutes until heated through. Adjust seasonings to taste and serve garnished with fresh chives or parsley.