Sweet Potato Soup with Buttered Cashews

• 1 onion, diced
• 2 leeks, washed and cut into rounds
• 3 sweet potatoes, peeled and cubed

Braise the onion, leek, potato and garlic in the butter and add the white wine. Blend in the stock as well as the bay and cayenne pepper. Leave to simmer on low heat for 25 minutes. Remove half of the vegetables from the pan and purée the other half with a hand blender. Replace the removed vegetable and add the chickpeas and a few leaves of fresh oregano. Serve the soup in individual large bowl