Creamy Leek and Potato Soup

Method

• Start by cooking the polenta in the water, according to the packet instructions. When the polenta is almost ready, stir in the walnuts and dill. Pour the thickened mixture onto a parchment-lined baking tray and spread to about 1/4 inch thick and set aside to cool.

• Roughly chop all the veg for the soup. Add the onions to a large saucepan with a little oil and cook on medium heat until they start to soften.

• Then add the garlic, leek, carrot, and potato and half cover the pan with a lid for about 5-10 minutes before adding the cumin and garlic.

• Stir for a few minutes then boil the water and add to the pan along with the stock. Leave to simmer for around 30 minutes until the potatoes are soft.

• While the soup is cooking, prepare the cashew cream. Drain the cashews from the water they have been soaking in and rinse. Blend with 1/2 cup of water and the lemon juice until completely smooth, this may take a few minutes. Set aside or make in advance and put in the fridge until you’re ready to use it.

• Return to the cooled polenta and chop into crouton-sized chunks. Cook under the grill on high heat for around 10-15 minutes, turning occasionally until the croutons are evenly crisp on all sides.

• When the soup is ready add half the cashew cream. Then blend the soup until smooth, either in the pan using a stick blender or pouring it into a food processor.

• Serve in warm bowls, spooning over more cashew cream into each bowl and topping with the croutons.