Creamy Vegan Cauliflower Soup with Sausage and Kale

Bahan-bahan (4 porsi)

• 1 cup (~140)g raw cashews
• 1 tablespoon extra virgin olive oil, (plus more for finishing)
• 2 large leeks, (washed, trimmed and diced (light green and white parts only)**)
• 4 g arlic cloves, (chopped)
• 1 teaspoon dried thyme***
• 1 teaspoon dried oregano***
• 1/2 teaspoon red pepper flakes ((optional; omit if your sausage is spicy))
• 4 cups (946 mL) vegetable broth
• 20 ounces (~570g) cauliflower, cut into small-medium florets
• 1 1/2 teaspoons kosher salt
• Freshly cracked black pepper to taste
• 1 - 2 cups (240-480 mL) water
• 3 -4 ounces, (or 2-3 large handfuls or kale)
• 10 -14 ounces (285-400g) vegan sausage
• 1 tablespoon fresh lemon juice ((optional, but adds a nice fresh peppy taste at the end))
• Optional garnishes: fresh thyme and parsley, (chopped)