Soak the cashew nuts in water for 10 minutes. Meanwhile, sizzle finely chopped onions and crushed garlic with 1 tbsp of oil.

Then add drained butter beans, cauliflower florets, and half of the cashew nuts, and cook for 5 minutes. Add vegetable stock and wholegrain mustard and simmer for 15 minutes.

In the meantime, combine the remaining half of the cashew nuts, ​2 tbsp of extra virgin olive oil, kale, lemon juice, and lemon zest in a food processor. Blitz the ingredients until you have a smooth and creamy pesto.

Then, season with salt to taste.

When the cauliflower is soft and cooked through, remove the pot from the heat. Then, blend the ingredients with the help of a food processor or an immersion blender until you have smooth and creamy white soup.

Next, season with salt to taste.

Divide the white bean soup among serving bowls. Top with the kale pesto and if desired garnish with fresh kale strips.

Finally, add cracked black pepper and serve with toasted sourdough bread on the side.