Ingredients

• 1 tablespoons olive oil
• 2 leeks, washed and chopped into 1/4 inch rounds
• 1 onion, diced
• 2 cloves garlic, minced.
• 5 cups low sodium vegetable broth
• 3/4 cup cashews
• 1 large russet potato, peeled and cut into small chunks
• 1 small head cauliflower, cut into small florets
• 1/2  teaspoon dried Rosemary
• 1/2 teaspoon dried thyme
• Salt, to taste

Directions

1. In a large stockpot, heat the olive oil over medium heat. Sauté the leeks until soft, for 5-7 minutes. Set the leeks aside in a small bowl.
2. Add the onions to the pan. sauté the onions until soft, then add the garlic.
3. Add the vegetable broth and bring to a boil. Add the cashews, potato, and cauliflower. Reduce the heat to a simmer. Simmer for 10-15 minutes, until the potatoes are soft. Remove from the heat and let cool.
4. Purée the cooled soup in a blender or food processor until smooth. Or use an immersion blender.
5. Add the soup and leeks back to the pot.  (Reserve some leeks for garnish.) Add Rosemary, thyme, and salt to taste. Heat until hot, about 10 minutes
6. Serve hot, with leeks on top for garnish.