Cashew Cream of Leek Soup Recipe from: Indra McMorran, Armstrong, BC

3/4 cup raw cashews, soak for around 3 hours if you don’t have a high power blender.
4 medium potatoes
5 cups vegetable broth
3 large leeks
2 small onions, or one large
1 tsp dried thyme
2 cloves garlic, minced
1 tbsp coconut oil
salt and pepper to taste

Soak cashews if necessary.

Bring a pot of water, big enough to fit the potatoes in, to a boil. Place your potatoes in the pot of boiling water until they are tender when pierced with a fork. Meanwhile, saute the leeks, onion, thyme, garlic, salt and pepper in the coconut oil until the leeks and onions are soft and starting to turn translucent.

Put your cashews and vegetable broth in a blender and blend on high until the mixture is smooth, about three minutes.

If you would prefer a thinner soup base with chunks, now is the time to set aside some or all of the potatoes and/or sauted leeks. If you’re blending in some or all of the potatoes and leeks, add them to your blender with the cashew mixture and blend on high again for another three minutes or until smooth.

Place your soup on the stove in a pot and bring up to your desired temperature before serving. When serving you can garnish with caramelized onions or something green such as chopped chives or parsley.

• Cashews – Raw
• Cashews – Raw, Pieces