Roast Cauliflower and Cashew Soup | Veganuary

Ingredients

• 100g cashew nuts
• 1.2–1.5 litres hot vegetable stock
• 1 large cauliflower (about 1.5kg), trimmed and cut into small florets, leaves kept
• 2 leeks, trimmed and cut into chunks
• 1 large onion, roughly chopped
• 3 celery sticks, roughly chopped
• 1 tsp cumin seeds
• 2 tbsp oil
• 5 sprigs of thyme, leaves picked
• Sea salt and black pepper
• 3 tbsp extra virgin olive oil
• 2 garlic cloves, finely sliced
• 2 tbsp sunflower or pumpkin seeds (or a mix)
• A pinch of dried chilli flakes
• A small handful of chives, finely chopped, and/or parsley