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 reserve for later. Slice the white and pale green part of the leek in half lengthwise then slice it up thinly. Transfer to a medium bowl and cover with cold water.

Using a slotted spoon or your hands, scoop up the clean leeks floating on the top and transfer to a lint free tea towel to drain any excess water.

Preheat a heavy bottom soup pot over medium heat. Add a very light drizzle of olive oil and transfer the clean leeks to the pot. Sprinkle with a pinch of salt and give it a good stir. Sautee until wilted and the leeks start to get some color, about 10 minutes.

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

Meanwhile scrub and rinse the potatoes, then dice them into small cubes. Rinse well in a bowl of cold water, drain and add to the soup pot.

Stir in the onion powder, paprika and rosemary. Pour in the water and bring to a boil. Stir in the nutritional yeast and the salt. Cook for 15 to 20 minutes until the potatoes have softened but still a little al dente.

Transfer about ⅓ of the soup to a blender together with the cashews. Process on the hot liquid setting until silky smooth. Stir back into the soup pot.

Drain the peas and add them into the soup. Simmer a few minutes until heated through. Adjust seasonings to taste and serve garnished with fresh onion chives and red chili flakes.