Quick, warming and vegan potato leek soup, extra creamy thanks to fine cashews. Ideal in the fall prepared in just 30 minutes as a quick, filling meal. Uncomplicated, flavorful and damn tasty, made with just a few ingredients.
Soak cashews in hot water for one hour (alternatively soak in cold water 6 hours before). Alternatively, if you have a really powerful high-powered blender, you don't necessarily need to soak the seeds.
Heat large pot with frying oil on the stove. Sauté garlic and onion until translucent.
30 ml Frying oil or other high heat oil, 2 Piece Garlic cloves, 1 Piece Onion or 2 shallots
Add leek and potato pieces and sauté for another 3 minutes until translucent. Deglaze with vegetable stock. Add cumin, bay leaf, nutmeg, salt and pepper to taste and bring to a boil.
450 g Leeks, 500 g Potatoes, 1500 ml Vegetable broth, 1 tbspn Cumin, 1 Piece Bay leaf, Sea salt to taste, black pepper to taste, a pinch of nutmeg
Once the soup boils, turn down to medium heat and simmer for 15 minutes.
When the cooking time is over, put the soup in a blender. Please work carefully as the liquid is very hot, add cashews and blend until a creamy soup is formed. Alternatively, use a wand or other hand mixer.
50 g Cashews
Divide soup into plates, (optionally) top with black sesame seeds, olive oil and soy cream and enjoy! Keeps up to 2 days covered in the refrigerator, frozen up to 4 weeks. Is very suitable for reheating.
optional spelt roll, optional black sesame seeds, optional olive oil, optional soy cream