Cauliflower Potato Corn Chowder (Vegan)

Ingredients (2 servings):

1 big potato, diced	½ teaspoon black pepper
1 cup cauliflower	¼ teaspoon cayenne pepper (optional)
1 tablespoon cashew nut	sea salt to taste
2 tablespoon rolled oat	½ tablespoon grapeseed oil / cooking oil
2 tablespoon sweet corn	2 tablespoon plain yogurt
1 tablespoon carrot, diced	1 lemon slice
1 bay leaf	Herb leaf – Lemon Thyme/ Rosemary/ Basil (optional)
½ teaspoon cumin

Directions:

1. Soak rolled oat in hot water for 10 minutes.
2. Steam potato, cauliflower, cashew nut and sweet corn until tender.
3. Blend rolled oat, potato, cauliflower, cashew nut until creamy.
4. Put grape seed oil into a pan, follow by bay leaf and cumin, cook about 3-4 minutes in low fire.
5. Then put in the mixture of rolled oat, potato, cauliflower, sweet corn, carrot, 200ml water, sea salt, black pepper, cayenne pepper, cook for 8-10 minutes in low fire and bring to boil.
6. Serve while warm. Garnished with left over steam cauliflower, black pepper, cayenne pepper, plain yogurt, lemon thyme and lemon slice.