In pot, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant.

Add sliced onion and cook until translucent. Add pinch of salt and continue to cook for 2–3 more minutes.

Add potato and celery. Sauté for another 2 minutes.

Add soaked and rinsed cashews, water, 3/4 teaspoon salt and bay leaf. Bring to boil over high heat. Skim off any foam that rises.

Reduce heat to low, cover and simmer for about 15 minutes, or until potatoes are tender.

Remove bay leaf. Add 2 teaspoons of olive oil and lemon juice. Blend soup until smooth using blender or immersion blender.

Taste and adjust seasoning with salt and black pepper.

Serve warm or chilled. Garnish with chopped celery leaves, herbs drizzle of olive oil and vegan yogurt if desired.