Curry Romanesco Soup

3 Leeks (Chopped)
1 large Romanesco (Chopped) or Cauliflower
1 garlic bulb (cut the bottom off)
1 T . Chili flakes
1 1/2 T. Curry powder
1 T. Lemon Juice
3 cups of water
1 T. Olive oil
1 cup of Cashew soaked in water
Salt to taste

1. Place chopped leeks and Romanesco on baking sheet drizzled with olive oil
2. Bake at 375 degrees for 30-40 minutes
3. Place garlic bulb with the Leeks and Romanesco during the last 10 minutes 
4. Remove the skins off the garlic once they are cooked
5. After the vegetables are cooled, transfer them into a blender with 2 cups of water
6. Blend the soup until it becomes creamy
7. Blend another cup of water and 1 cup of Cashews
8. Transfer the soup mix into a pot
9. Add chili flakes, curry, lemon, salt, and olive oil
10. Simmer for approximately 10 minutes

Note: You may add 1 Cup of Coconut milk if you like a richer taste. 

Serve with Naan or Sour dough bread!!! Enjoy :)