Recipe Instructions:
EQUIPMENT
1 large saucepan
1 Frying pan
1 handheld blender or blender
INGREDIENTS
400 g leeks
400 g potatoes
2 Tbsp olive oil
1.25 litre vegetable stock
2 tsp dry thyme
100 g unsalted cashews
250 ml soya cream
salt & pepper
TOPPINGS:
2 Tbsp olive oil
150 g leeks
croutons
extra soya cream
INSTRUCTIONS
Cut the leeks into fine slices. Peel and cut the potatoes into small dice.
Heat 2 Tbsp of olive oil in a large saucepan. Add the sliced leeks and diced potatoes. Fry gently for 5mins until the leeks start to soften.
Add the vegetable stock, dry thyme and cashews. Bring to the boil, then reduce the heat to medium and cook uncovered for 20-25 minutes.
If you are making the toppings, cut 150g / 5.3oz of leeks into thin slices. Add 2 Tbsp of olive oil to a frying pan. Add the leeks to the pan and fry the leeks under medium heat until soft while the soup is cooking. When done, season to taste with salt and pepper.
Once the soup vegetables are cooked, liquidise the soup with a handheld immersion blender or a regular blender.
Add the soya cream and season to taste with salt and pepper. You can adjust the texture of the soup by adding a bit more vegetable stock if needed.
Serve the soup topped with the sautéed leeks, croutons and some soya cream.
