Instructions

1. Heat oil in a large heavy bottom pan with a lid. Sauté onion and fennel for 5-7 minutes until soft. Add garlic and stir until fragrant.
2. Now throw in potatoes, apple and pour 4 cups of water or vegetable stock. Bring to boil.
3. Season with salt, reduce the heat and let it simmer covered for 20 minutes or until potatoes are very soft and fall apart.
4. Meanwhile blitz together raw cashews, tapioca starch and water in a high-speed blender until smooth. Set aside.
5. When potatoes are done add lemon juice and cashew mixture. Stir until the soup thickens.
6. Taste for seasoning, crack some black pepper, switch off the heat and serve.