For the Cashew Cream:

• 1/2 cup raw cashews, or 1/4 cup plus 2 tablespoons (90 mL) raw sunflower seeds
• 2 cups water

For the Soup:

• 2 tablespoons extra-virgin olive oil (optional, use broth for oil-free)
• 1 large yellow or sweet onion, diced, or 2 leeks, cleaned and thinly sliced
• 4 large cloves garlic, minced
• 1 to 1 1/2 teaspoons fine sea salt, to taste, plus a couple pinches
• 2 medium carrots, diced
• 2 stalks celery, diced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons dried thyme
• 1 teaspoon ground turmeric
• 1 can of diced tomatoes, with juices
• 3/4 cup uncooked French green lentils, picked over and rinsed
• 4 cups low-sodium vegetable broth
• 3 cups stemmed and chopped Swiss chard or kale leaves
• Freshly ground black pepper