Trim the leek, then cut it in half lengthways. Rinse under a cold tap to remove any grit. Slice the leek as thinly as possible. Trim the courgettes and chop them into small chunks.

Place a large pan on the heat. When warm, add 2 tbsp olive oil and the leeks and courgettes with a pinch of salt. Fry on a medium-low heat for 5-6 mins till the leek and courgette have softened.

Meanwhile, peel and crush the garlic. Peel and chop the potatoes into 2cm chunks. Fill your kettle and boil it.

When the leek and courgette have softened, add the garlic and cook for 1 min. Add the potatoes and 700ml hot water from the kettle. Crumble in the stock cube and stir. Cover and simmer for 12 mins till the potatoes are soft when pierced with a knife.

Place a small pan on the heat for 1 min then add the cashews. Toast for 2-3 mins till the nuts are golden and fragrant. Tip on to a plate to cool.

When the soup has cooked for 12 mins and the potatoes are soft, add the spinach to the pan. Pour in all but 2 tbsp of the soya cream. Stir. Cook, lid off, for 3 mins, till the spinach has wilted.

Blend the soup with a hand blender till smooth and creamy. Or pour into a blender in batches.

Taste and add more salt or pepper if you think it needs it. Ladle the soup into warmed bowls. Swirl in the remaining soya cream and top with the toasted cashews to serve.