Romanesco Zucchini Soup

In a large soup pot warm the olive oil, next add onion, bay leaf and cook 5 minutes or until fragrant. Add the Romanesco florets, zucchini, thyme, nutmeg, and a large pinch each of salt and pepper. Sauté for 2-3 minutes. Pour in the broth. Bring it to a boil, then drop the heat to a simmer. Cook for 6-8 minutes till the veggies are tender. While it cooks blend the cashew, nutritional yeast and half the milk to a smooth paste. Once the vegetables are soft, pull the bay leaves and discard. Transfer the soup to a blender and pulse until chunky smooth (not totally purée. Stir in the remaining milk and cashew paste and simmer for another 5 minutes or until creamy or if you’re using real cheese it should melt. Ladle the soup into bowls and top with Chili flakes and fresh thyme.