• Prepare the vegetables. Chop the onion, celery, the white and light green part of the leeks and.
• Finely chop the garlic and peel and cut into medium-size cubes the potatoes.
• Heat some vegan butter or olive oil in a big pot and once the butter has melted, add the onion, celery, and leek. Stir and cook for a couple of minutes until the leek starts to soften.
• Add garlic, black pepper, nutmeg, and the sage finely chopped and sauté for an additional 2-3 minutes or until the garlic is fragrant.
• Pour in the vegetable broth and add the cashews and potatoes.
• Bring the pot to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
• Blend the soup using an immersion blender or a food processor. Blend until the soup is smooth and creamy.
• Adjust with salt and pepper and serve.

For the crispy leeks

• Cut the white part of a leek in thin and long slices.
• Coat them with cornflour and heat frying oil in a small frying pan.
• Fry the leek into batches so you don't overcrowd the pan and they cook nicely.
• Once they are golden, transfer them onto a plate with kitchen paper to release any excess oil. Add some sea salt and they are ready to top your soup.