Potato, leek and cashew soup

Potato, leek and cashew soup

By
From
The Potato Cookbook
Serves
4

I love the classic combination of potatoes and leeks, which is taken to a new level of deliciousness with the addition of cashew cream. Your vegan and non-vegan friends alike will adore this soup, so it’s a winner all round.

Ingredients

Quantity Ingredient

Cashew cream

Quantity Ingredient
115g raw cashew nuts
1 tablespoon lemon juice

Soup

Quantity Ingredient
1 tablespoon olive oil
1 small onion, finely chopped
2 leeks, white and pale green parts only, well rinsed and finely sliced
1 celery stalk, finely sliced
1 garlic clove
1 litre vegetable stock
3 large potatoes, peeled and cut into 1.5 cm cubes, (about 750 g)
1 bay leaf
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

To serve

Quantity Ingredient
1 tablespoon chopped flat-leaf parsley
see method for ingredients

Method

  1. To make the cashew cream, place the cashew nuts in a medium mixing bowl, cover with cold water and soak overnight. Drain and rinse the cashew nuts and add to a blender with 125 ml of cold water and the lemon juice. Blend on a high setting until creamy, about 45 seconds.
  2. To make the soup, heat the olive oil in a large saucepan over medium heat and cook the onion, leeks and celery until soft, stirring occasionally, about 10 minutes. Add the garlic and cook for a further 2 minutes. Pour in the stock and add the potatoes, bay leaf, sea salt and pepper. Increase the heat to medium–high and bring the soup to the boil, then reduce the heat to medium–low and simmer until the potatoes are tender, about 20 minutes.
  3. Remove from the heat and discard the bay leaf. Using a potato masher, mash the potatoes into the soup until no large pieces remain or your desired consistency is achieved.
  4. Return the soup to medium heat and stir in the cashew cream. Heat until bubbling, about 3 minutes. Taste and add more sea salt and pepper if needed.
  5. Ladle the soup into bowls and garnish with a sprinkle of parsley.
Tags:
Potato
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