• Peel sweet potatoes and cut them into cubes.
  
• Coat sweet potatoes in olive oil (1 tsp), salt them, and bake in the air fryer for 10 minutes at a temperature of 200℃.
• Cut the onion and grate the ginger.
• Clean the ground elder and separate the leaves from the stems.
  
• Clean the knotweed and cut it into cubes.
  
• Fry the onion and ginger with a spoon of olive oil in the cooking pot for about 3 minutes.
  
• Add water, knotweed, ground elder and red lentils, cook until lentils are soft.
  
• Transfer the contents of the pot into a blender, add sweet potatoes, sorrel (optional), and spices and blend until smooth.
  

Prepare garnish

• Roast cashew nuts in a pan.
• Clean St. George mushrooms and cut into clubes.
• Put olive oil into the pan and heat.
• Fry St. George mushrooms until golden-brown.
• Serve the soup in a bowl and add the garnish on top.