Another thick and creamy soup using cashews and soya milk – this time, the always popular leek and potato. I don’t know what it is, but my leek and potato soup never comes out as nice as the ones in the tins, but it’s probably the cream and additives and other unhealthy stuff, but I’m sure I’ll make the perfect vegan leek and potato soup one day – I’ll just have to keep experimenting.
Again, as with the vegan cream of mushroom soup I made the other day, I started this soup off in the frying pan, and finished it in the soup maker. If you haven’t got a soup maker, just add the stock and seasoning to the pan, simmer for about 20 minutes until the potatoes are cooked, leave the milk out until the end, then blend.
Recipe: Vegan Leek and Potato Soup
Prep time
Cook time
Total time
Author: Cathy @ Planet Veggie
Recipe type: Soup
Cuisine: Vegan
Serves: 4
Ingredients
- 300g potatoes, cubed
- 2 leeks, sliced
- 1 onion, sliced
- 2 cloves of garlic, crushed
- ½ cup cashews, soaked for a few hours or in boiling water for 20 minutes
- 1 tbsp olive oil
- 750ml stock
- ½ cup soya milk
- salt and pepper for seasoning
- 1 tsp dried dill
Instructions
- Fry the onion and garlic in the olive oil for about 5 minutes
- Add the leeks and fry for a few more minutes
- Add the potato and mix in with the onions and leeks
- If using a soup maker
- Put the onion, leek and potato mixture into the soup maker with the cashews, stock, seasoning and dill
- Put on the blend programme for 30 minutes
- Add the soya milk and blend again
- Check the consistency and, if needed, blend until smooth
- If using the hob
- Add the stock, salt and pepper and dill to the pan and simmer for 20 minutes or until the potatoes are tender
- Add the cashews and the soya milk and blend until smooth
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