Add leeks, garlic, cauliflower, broccoli stalks, and vegetable broth, and 1 cup of water to a large Dutch oven. Bring to a boil, then lower the light and simmer, covered, for about 10 minutes.
Add in the broccoli florets, and simmer another 10 minutes.
Remove from heat. Using a blender or hand immersion blender, puree the vegetable mixture. Mix in cashew cream*, coconut milk, tumeric, and sea salt, and serve with a lemon wedge and drizzle of olive oil.
*To make cashew cream, simply blend together raw, unsalted cashews to a fine consistency, and then add in a tablespoon of water to make it creamy.