Potato Leek Soup With Cashews

Submitted by Chef #570804 Halifax Liz

"This recipe comes from Viva (a health magazine) and is enjoyed by some of our vegtetarian friends. This can be spiced up according to taste with hot pepper flakes or whatever you coose. Enjoy......"

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 2 cups Spanish onions, chopped
• 1 cup celery, chopped
• 4 cups russet potatoes, peeled and chopped
• 2 cups leeks, chopped (use white part only)
• 5 cups water
• 1⁄2 cup cashews (soaked)
• salt and pepper, to ta

directions

1. Heat oil over med. heat.
2. Add Olive oil and heat until hot but not smoking.
3. Add onions and saute until translucent.
4. Add celery, potatoes and leeks and heat, stirring, until vegetables begin to siften.
5. Add water, bring to a boil.
6. Reduce to simmer and cook until vegetables are tender.
7. Remove from heat and put in a blender or food processor along with cashews and puree until smooth.
8. Strain thru a fine mesh sieve and season to taste.