Woop woop, another soup. With the temperatures dropping, soup is all I want. I love all these ingredients and flavors separately, so I was excited to find out how they’d work together – and it totally delivered.
This is one of those thick soups that’ll keep you full for a while – so it’s perfect for lunch to have on its own. Or if you’re feeling extra hungry, it’s amazing with some bread and my herb cream cheese I posted a while ago.
You’ll need –
– a big pot
– a water kettle
– a blender (or immersion blender)
– 1 leek, chopped and rinsed
– 2-4 potatoes, peeled and cubed
– 1/2 cup of cashews
– 1 stock cube
– 2 cloves of garlic, peeled and sliced
– 2-4 tbsp of grainy mustard (to taste)
– 1 tbsp dried thyme (or to taste)
– pepper and salt to taste
– olive oil or vegan butter for cooking
How to make –
1. Put in the leek, potatoes, garlic, thyme and mustard in a pot with some butter or olive oil. Let it all sautée on medium heat for a few minutes until fragrant.
2. Next add in some boiling hot water to the pot – just enough to cover all of the ingredients. Add in the stock cube and cashew nuts. Put a lid on the pot and let it simmer for 20-30 minutes
3. Turn down the heat and blitz the soup with an immersion blender until smooth. It can still be a bit chunky but you want most of the cashews to be blended because that’s what makes the soup creamy. Add more mustard, thyme, pepper or salt to taste. Now eat. I bet you’re going to make this soup again (I did).