Place all the soup ingredients into a large pan and add enough water so that all the contents are covered.
Place the lid firmly on the pan (I use a pressure cooker for soups which ensure no liquid is lost, it cooks faster and preserves more nutrients).
Bring the pan to the boil then simmer gently for 20 minutes or until all the contents are soft enough to blend.
Turn off the heat and use a stick/hand blender to blitz the soup to a smooth consistency.
Season with sea salt and ground black pepper to taste.
Serve immediately in bowls and top with a swirl of yoghurt, a handful of cashews and a sprinkling of thyme leaves.
Serve with sourdough bread for a more filling meal.