In a large pot, bring the veggie broth into a boil and add potatoes with bay leaf and salt. Reduce the heat and let it simmer under the lid for 20 minutes.
When ready, add beans and cook for 10 minuets longer.
In a smaller pot, cook the cauliflower with 1 cup of water and salt for 15minutes, or until you can pierce easily with work.
In the meantime, sauté onion and garlic until translucent.
In the food processor, blend cauliflower with the water and cashew until smooth.
Add to the pot with beans and mix thoroughly.
Sauté mushrooms with black pepper util you get slightly dark edges and add them to the soup.
Add dill and apple cider vinegar and adjust the taste.
You may add more water if you find the soup too thick.