Creamy vegan cauliflower soup

Put the cauliflower florets in a pan of salted water and cook for 10mins, drain and puree with a hand blender.

While the cauliflower is cooking, heat the oil in a large pan, add leek and carrot and fry for a few mins, stirring. Add garlic, 1.2 litres water, stock cube and pasta, cover and cook for 20mins, stirring occasionally.

Blend together 100g cashews with 100ml water to make a cashew cream and add to the soup together with the cauliflower puree and nutritional yeast. Add a little bit of lemon juice and salt and pepper to taste.