Cashew and Leek Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    tablespoons ghee or 4 tablespoons vegetable oil
  • 200
    g about 2 cups cashews
  • 8
    leeks, thoroughly washed and finely chopped (the outer leaves discarded) or 4 celery ribs, diced and 4 leeks thoroughly washed and finely chopped (the outer leaves discarded)
  • 4
    garlic cloves, finely chopped
  • 3
    medium potatoes, diced
  • 2
    liters water (posted separately ( Vegetable Stock #135453) or 2 liters stock (posted separately, Vegetable Stock #135453)
  • sea salt, to taste
Advertisement

DIRECTIONS

  • Heat ghee or oil in a heavy-based pan over a medium heat and cook the cashews, garlic and leeks (or leeks and celery) until the cashews start to soften and brown.
  • Add the potato and water or stock, and cook over a medium heat for 30 minutes, or until the vegetables and nuts have softened. Season to taste with salt and freshly ground black pepper.
  • Remove from the heat, allow to cool slightly, then blend in a blender or food processor, or with an immersion blender, and serve hot with warm crispy rolls.
Advertisement