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PdfHeat a pot on a medium-low heat.
Add the olive oil.
Wash and finely chop the leek.
Peel and roughly cut the carrots.
Peel and thinly slice the garlic.
Add the leek, carrots, and garlic to the pan.
Fry for 10 minutes or until ingredients have softened.
Wash any dirt off the mushrooms, then slice them in to quarters.
Pick the leaves off the thyme sprigs.
Add the mushrooms, cashew nuts, and thyme leaves to the pot and give everything a stir.
Add the vegetable stock to the pan and bring to a boil.
Turn down the heat and simmer for 20 minutes.
Take the pan off the heat.
Blend soup until smooth.
Add salt and pepper to taste.
Serve with crusty bread and enjoy!