Pink Soup

Start by preparing the soup. In a high pan, cook in salt water, onions, 2 cloves of garlic, cauliflower, leeks (only the white part) and diced beets. If you do it in the pressure cooker, it's 12 min after you blow the whistle. In the normal pan, it's about 25 min.

After the vegetables are cooked, remove some of the water and set aside.

Whisk with a wand or a blender until smooth.

Add the olive oil and some of the water you have reserved (add more or less water, depending on the consistency you want) and beat again.

In the meantime, prepare the cashew cream (water, cashews, 1 tbsp lemon juice and a pinch of salt). Put in a blender or food processor all the ingredients and beat for 2 min or until a smooth cream (depends on the power of the appliance: if yours is weak, choose the previously soaked and drained cashew).

Serve hot or cold soup with a tablespoon of cashew cream.