Creamy Vegan Spinach Soup - Forks Over Knives

Ingredients

• ¼ cup cashews
• 2 cups low-sodium vegetable broth
• 1 medium russet potato, scrubbed clean and cut into large dice
• 2 cups chopped leeks, white and light green parts
• 3 cloves garlic, chopped
• ¼ teaspoon dried thyme
• 3 or 4 bay leaves
• 1 bunch spinach, washed and stems trimmed
• 2 tablespoons fresh lemon juice (from 1 lemon)
• ¼ teaspoon freshly ground black pepper
• Sea salt