Instructions

• Soak cashews in boiling water for 10 minutes, then drain and blend with cold water until smooth.
• Heat 1 tablespoon olive oil in large pot over medium heat. Add leeks and sauté for 5 minutes until softened. Add potato and cook for a further 2 minutes.
• Pour in vegetable stock and bring to a simmer. Cook for 30 to 40 minutes until vegetables are tender.
• Puree soup with an immersion blender, then stir in cashew cream, nutmeg, 1 teaspoon salt, and some black pepper. Adjust thickness with extra stock if needed.
• Chill soup for at least 2 hours before serving. Garnish with fresh chives and top with croutons to serve.