Begin by washing the silverbeet and shredding it.
In a saucepan add the olive oil and saute the onion, garlic, asafoetida and all spice. When the onion and garlic have browned and softened add the silverbeet and cashews and stir gently for 2-3 minutes. Add the stock and water and boil for 20 minutes. When the mixture has cooled, blend until smooth. Add the lemon and season to taste with salt and pepper.
This soup tastes sensational with a dollop of natural yogurt and some crusty toast.