Directions

• Cook the polenta according to the packet instructions. When almost ready, stir in the walnuts and 1 teaspoonful of dill.
• Spread the mixture onto a parchment-lined baking tray in an even layer about 1/2 centimetre thick and set aside to cool.
• Heat the olive oil in a large saucepan and add the onion. Cook over medium heat until soft.
• Add the garlic, leeks, carrots, and potatoes to the pan and simmer, half-covered, for 5 to 10 minutes.
• Meanwhile, bring 1 litre of water to a boil.
• Add the cumin and remaining dill to the vegetables. Stir for a few minutes, then add the boiling water and the bouillon powder. Simmer until the potatoes are soft, about 30 minutes.
• To prepare the cashew cream, drain and rinse the cashews. Blend with 100 millilitres of water and the lemon juice until completely smooth. Set aside.
• Chop the polenta into crouton-sized chunks. Cook under the grill over high heat for 10 to 15 minutes, turning occasionally, until uniformly crisp.
• Add half the cashew cream to the potato soup and blend until smooth.
• Serve in warm bowls, topped with the remaining cashew cream and polenta croutons.