Cashew and Leek Soup
Creamy, nourishing, and utterly satisfying, this Cashew and Leek Soup is a delightful plant-based dish that’s perfect for cozy dinners or elegant starters. Featuring the rich creaminess of soaked raw cashews blended with the subtle sweetness of sautéed leeks and garlic, this dairy-free soup delivers bold flavor and velvety texture without heavy creams. Infused with fresh thyme and brightened with a splash of lemon juice, it’s a beautifully balanced recipe that’s both comforting and refreshing. Ready in under an hour and made with simple pantry staples like vegetable broth and olive oil, this soup is versatile, vegan-friendly, and easy to prepare. Serve it piping hot with a sprinkle of parsley and a side of crusty bread for an irresistible meal that’s perfect for any season.
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 2 large Leeks
- 3 Garlic cloves
- 2 tablespoons Olive oil
- 4 cups Vegetable broth
- 1 cup Water
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Lemon juice
- 1 tablespoon Optional: Chopped parsley (for garnish)
Instructions
Place the raw cashews in a bowl, cover with hot water, and let them soak for at least 30 minutes or up to 2 hours. Drain and rinse before using.
Slice the leeks lengthwise and rinse them thoroughly under running water to remove any dirt or grit. Chop the leeks into thin slices, using only the white and light green parts.
Peel and mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the chopped leeks and garlic, cooking for 5-7 minutes until softened and fragrant, stirring frequently to avoid burning.
Add the soaked and drained cashews, vegetable broth, water, thyme leaves, salt, and black pepper to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15-20 minutes, allowing the flavors to meld and the cashews to soften further.
Carefully transfer the soup to a blender in batches (or use an immersion blender directly in the pot) and blend until smooth and creamy. Adjust with additional water or broth if needed to achieve the desired consistency.
Return the blended soup to the pot and stir in the lemon juice. Taste and adjust seasoning with more salt or pepper if necessary.
Serve the soup hot, garnished with chopped parsley if desired. Pair it with crusty bread or a fresh side salad for a complete meal.
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.5 g | 111% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4680 mg | 204% | |
| Total Carbohydrate | 142.1 g | 52% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 32.9 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3114 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
