Peel and finely chop the onion. Peel and dice the carrot. Peel and grate the garlic.

Remove any tough outer cauliflower leaves but keep small, tender ones. Cut out the hard core then chop the florets and softer stems plus small leaves.

Place the cashew nuts into a bowl of hot water to soak.

Heat 2 tablespoons of water in the base of a large pan. Add the onion and carrot. Saute on a medium heat for 5 minutes until the veggies start to soften.

Add the garlic and cook for another 2 minutes.

Pop in the chopped cauliflower and ground turmeric and stir well. Drain the cashews and add them to the pan. Pour in the vegetable stock, bring to the boil then pop on the lid and reduce the heat. Simmer for 20 minutes until the veggies are soft.

Turn off the heat then blend to smooth with a stick blender.

Season well with black pepper and a little salt if desired.

Serve piping hot with a swirl of dairy free yoghurt and extra black pepper if desired.