Roast Cauliflower and Cashew Soup

Ingredients

• 3 ½ oz Cashew Nuts
• 6 cups Vegetable Broth
• 1 large Cauliflower
• 2 Leeks
• 1 large Onion
• 3 stick Celery
• 1 tsp Cumin Seeds
• 2 tbsp Oil
• 5 sprig Thyme
• 0 Salt
• 0 Black Pepper
• 3 tbsp Olive Oil
• 2 cloves Garlic
• 2 tbsp Sunflower Seeds
• 1 pinch Red Pepper Flakes
• 2 tbsp Fresh Chives

1. 1Put the cashews into a bowl, pour on 2 cups of the hot vegetable broth, and leave to soak for at least 1 hour.
2. 2Preheat the oven to 375°F (gas mark 5).
3. 3Put the cauliflower florets and chopped leaves into a large roasting tray. Add the sliced leeks, chopped onion, and chopped celery. Sprinkle over the cumin seeds, drizzle with the oil, and season well with salt and pepper. Toss everything together to coat lightly.
4. 4Transfer the roasting tray to the oven and roast for 20-25 minutes, tossing once, until all the vegetables are tender and lightly golden.
5. 5Meanwhile, make the topping: put the olive oil into a small saucepan with the garlic, sunflower seeds, red pepper flakes, and a pinch of salt. Place over medium heat and cook gently for 1-2 minutes, until the garlic turns pale golden. Immediately remove from the heat and pour the garlicky oil into a bowl. Leave to infuse until the soup is ready.
6. 6Scrape the roasted vegetables into a jug blender. Add the thyme leaves, the soaked cashews with their soaking liquid, and the remaining 4 cups of vegetable broth. Blitz until smooth.
7. 7Pour the soup back into a saucepan and reheat gently over low heat without boiling, adding a little extra broth if it seems too thick. Season to taste with salt and pepper.
8. 8Ladle the soup into warmed bowls and top each serving with a trickle of the garlicky sunflower seed oil and a sprinkle of chopped chives.