Creamy wild garlic soup (vegan)

This soup is so creamy, gentle and aromatic! It will probably be on our menu a lot of times this wild garlic season.

For 4-6 plates; Very simple; 15 min preparation + 20 min cooking

1 kg potatoes; peeled and diced
100 g cashews
1,2-1,4 l water
2-3 teaspoons of salt
Pinch of nutmeg
Pinch of Cayenne pepper
2 tablespoons of olive oil
200 g wild garlic; chopped

1. Put potatoes, cashews, water and salt in a pot. Cook for around 20 minutes or until potatoes are completely cooked. Set aside.
2. Add spices, oil and wild garlic and mix with hand blender. (No need for any additional cooking.)
3. Taste, add more spices if needed. If you want the soup to be thinner add some water too.

Wise-ass corner

Bread croutons or roasted nuts are great addition to this soup.