1. Place cashews in medium bowl with 2?3 cup of the water, which should be just enough to cover them. Let soak while you prepare the rest of the soup, or for 2 hours if time allows.

2. In a large saucepan, heat oil over medium heat. Add leek, garlic, and mushrooms and cook for 3 minutes, stirring frequently. Mix in peas, thyme, cumin, and salt; cook 1 minute more. Add remaining 4 cups water, bring to a boil, then reduce heat and simmer, covered, for 15 minutes.

3. Stir basil, 1 Tbsp. of the zest, lemon juice, and pepper into the large saucepan. Remove from heat.

4. Transfer cashews and water to a blender or food processor and blend until very smooth. Transfer back to the soaking bowl. Puree the soup in a blender or food processor, or use an immersion blender. Return soup to the pan and stir in cashew cream. Heat over low heat until steaming. Ladle soup into 6 bowls and garnish each with 1?2 tsp. of the remaining zest and a sprig of thyme, if using.

Source: Hannaford fresh Magazine, March - April 2011