Vegan "Vichyssoise".

Peel the zucchini, leek and garlic clove and cut into thin slices.

Heat a saucepan over medium heat with a drizzle of extra virgin olive oil and add the chopped vegetables.

Then add the pinch of salt and black pepper and stir.

Lightly brown the vegetables and add the cashew nuts, mix.

Cover with the vegetable stock and bring to a boil.

Cook until both vegetables and cashews are soft.

Temper and blend until smooth.

Keep in the refrigerator for at least two hours and serve decorated with oregano.