Cashew and Leek Soup

"I have just found this recipe in a book I just HAD TO BUY when I saw it today, so I haven't tried it yet, but it sounds wonderful. The recipe was actually for 'Cashew and Celery Soup' but since I prefer leeks and this was the suggested alternative ingredient, I've opted for posting this as Cashew and Leek Soup. The recipe posted here is adapted from 'Green: modern vegetarian recipes' by Australian cook Flip Shelton. It says on the cover that she is "a passionate cook who cooks mostly with organic seasonal foods, and grows herbs and vegetables in her courtyard garden in Melbourne". Wow! From a quick scan of the book, I think I'll be sharing a few of these recipes before I get a chance to try them. Of this particular recipe, Flip says "I got the inspiration for this calming soup while staying at an ashram in India". When making this soup, I use Recipe #135453, another of Flip Shelton's recipes."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
8
Serves:
4
Advertisement

ingredients

  • 4 tablespoons ghee or 4 tablespoons vegetable oil
  • 200 g about 2 cups cashews
  • 8 leeks, thoroughly washed and finely chopped (the outer leaves discarded) or 4 celery ribs, diced and 4 leeks thoroughly washed and finely chopped (the outer leaves discarded)
  • 4 garlic cloves, finely chopped
  • 3 medium potatoes, diced
  • 2 liters water (posted separately ( Vegetable Stock #135453) or 2 liters stock (posted separately, Vegetable Stock #135453)
  • sea salt, to taste
  • fresh ground black pepper, to taste
Advertisement

directions

  • Heat ghee or oil in a heavy-based pan over a medium heat and cook the cashews, garlic and leeks (or leeks and celery) until the cashews start to soften and brown.
  • Add the potato and water or stock, and cook over a medium heat for 30 minutes, or until the vegetables and nuts have softened. Season to taste with salt and freshly ground black pepper.
  • Remove from the heat, allow to cool slightly, then blend in a blender or food processor, or with an immersion blender, and serve hot with warm crispy rolls.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Very different, and very thick and rich, I used chicken stock in place of vegetable stock, increased the garlic way up and added in some Parmesan cheese. Lots of pepper is a must in this soup, I made this for my DH, he loves cashews and potatoes, he really enjoyed this filling soup, thank you bluemoon!
     
Advertisement

Tweaks

  1. Very different, and very thick and rich, I used chicken stock in place of vegetable stock, increased the garlic way up and added in some Parmesan cheese. Lots of pepper is a must in this soup, I made this for my DH, he loves cashews and potatoes, he really enjoyed this filling soup, thank you bluemoon!
     

RECIPE SUBMITTED BY

July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes