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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 Vegetable Stock, another of Flip Shelton's recipes.
Units: US | Metric
Serving Size: 1 (904 g)
Servings Per Recipe: 4