2 cups chopped cauliflower
2-3 leeks, chopped, white and very light green parts (about 1 to 1.5 cups)
2 cloves of garlic
olive oil, for drizzling
1/2 cup raw unsalted cashews (ideally pre-soaked)
1.5 teaspoons miso paste (or just salt if you don’t have any)
leaves from a few sprigs of marjoram or thyme
3 cups of water
2 tablespoons more olive oil (to blend into the soup)
1/8 teaspoon smoked paprika (or more to taste)
squeeze of lemon
a few more pinches of salt
red pepper flakes (optional)
splash of white wine vinegar or champagne vinegar if you made yours too spicy