Preheat the oven to 180C
Heat the olive oil in a large stockpot.
Add the diced leek and celery and saute for 4 - 5 minutes.
Add the thyme, bay leaf, stock, and cashews and bring to the boil.
Reduce the heat to simmer and cook for 45 minutes.
Allow to cool slightly. Remove the bay leaf and thyme sprigs and blend until smooth. Season to taste.
TO MAKE THE CROUTONS
Cut the bed into even-sized cubes. Sprinkle with 1 tsp olive oil and arrange on a baking tray in a single flat layer, evenly spaced out.
Place in the oven to crisp for 10 minutes.
Serve the crotons on top of the soup and season with pepper.