Heat 1 teaspoon of oil in a large pot over medium-high heat. Add the leek and cook for about 5 minutes, or until it begins to brown.

Add the potatoes, cashews, and stock to the pot. Bring to a boil and then reduce heat to a simmer. Cover the pot and cook the potatoes for about 15 minutes, or until they’re fork tender.

Remove the pot from the heat and stir in 1 teaspoon of salt and ½ teaspoon of pepper.

Allow the soup to cool slightly and then pour it into a blender and blend until smooth and creamy. It may need to be done in batches, if your blender is on the smaller side.

In the same pot, heat the remaining oil and add the cabbage and kale. Cook, stirring frequently, for 5 to 10 minutes, or until the cabbage begins to brown and the kale wilts.

Add the potato mixture back into the pot and cook for 5 more minutes or so, or until it’s heated throughout.

Taste and add more salt and pepper, if desired. If the soup seems too thick, you can add a little more stock or some water to reach the desired consistency.

Serve hot, with a swirl of Roasted Garlic Cream and a garnish of fresh thyme, if using.