Creamy Potato Leek Soup with Cashew Cream - Vegan
The Creamy Potato Leek Soup with Cashew Cream is an epitome of comfort captured in a bowl. This recipe elevates the humble potato and leek combination by introducing a rich cashew cream that adds an irresistible velvety texture. The finished dish, garnished with fresh chives, strikes the perfect balance between simplicity and sophistication.
Ingrédients
- 4 large potatoes, peeled and diced
- 2 medium leeks, trimmed and sliced
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup water
- 1/2 cup raw cashews, soaked
- 1/4 cup nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons fresh chives, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the garlic and leeks, sauté for another 3-4 minutes until softened.
- Stir in diced potatoes, vegetable broth, and water. Bring to a boil.
- Reduce the heat and simmer until potatoes are tender, about 20 minutes.
- Meanwhile, drain and rinse the soaked cashews. Blend them with nutritional yeast and 1/2 cup of water until smooth, creating the cashew cream.
- Using an immersion blender, puree the soup until smooth and creamy.
- Stir in the cashew cream, salt, black pepper, and nutmeg. Simmer for another 5 minutes.
- Serve hot, garnished with fresh chives.
Nutrition (per 100g)
Serving: 100g | Calories: 280kcal | Carbohydrates: 40g | Protéines: 7g | Fat: 12g | Sucre: 4g
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