Creamy fennel soup

I went to my grandma with a whole pot of this soup, because I promised her to make lunch. The soup was a big hit for the whole family and it surprised me also. The flavour is so full and creamy while there is no spice or cream in it. Amazing!

For 6 people; 30 minutes of baking + 5 minutes for the rest; Very simple

100 g cashews
2 fennel; Sliced
500 g potatoes; Peeled and sliced
1 apple; Cleaned and sliced
2 tablespoons of olive oil
1,8-2 l of water
Salt

1. Start preheating the oven on 200°C.

2. Soak the cashews.

3. On a baking tray lined with baking paper place fennel, potatoes and apple. Add olive oil and mix well. Bake around half an hour.

4. Mix the roasted veggies with water in a pot and blend everything in a blender (you might do it in to batches). Blend till you get a nice creamy texture.

5. Put everything back in the pot, heat and add salt. If the water is too thick add a bit of water.

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