Add the onion, garlic, carrots and celery to a pot with a few tablespoons of the vegetable stock and cook until they start to soften and become fragrant, about 6-7 minutes.
Add the broccoli, stock and non-dairy milk. Increase heat to medium high to get the liquid boiling.
Then drop in the Lucky Iron Fish/ Leaf and continue boiling for 10 minutes. This will help enrich the liquid base with an added 6-8mg of natural iron (most people need 10-18mg per day).
Continue boiling after removing the Lucky Iron Fish/ Leaf. After another 10 minutes or so, all the veggies should be soft and tender.
Carefully pour the soup into a blender and process until smooth, or use an immersion blender in the pot. If you prefer it a little chunky, leave a few scoops of veggies behind in the pot the pour the blended soup back in to the pot and mix.
Season with salt and pepper, as needed and serve with a drizzle of cashew cream.