in Soup Recipes

Vegan leek and potato "cheese" soup

updated

Spread the love

Ingredients for 2 servings:

  • 1 onion(s)
  • 1 carrot(s)
  • 2 stalk(s) leeks
  • 3 medium-sized potatoes, peeled and cut into small pieces
  • 1 handful of cashew nuts
  • 5 tbsp nutritional yeast
  • 2 tsp turmeric
  • 1 tbsp vegetable broth, vegan
  • some nutmeg
  • some oil
  • possibly mustard

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Chop the vegetables and sauté in a little oil. Finely grind the cashews in a blender (or soak them first and then puree them with a hand blender and a little water), mix with about 3/4 liter of water. Pour the resulting cashew cream over the vegetables. Add the spices and simmer for about 10 minutes, until the potatoes are tender. Season to taste (e.g., with a little mustard for an even cheesier flavor), adding more water if desired.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Marinated onions

Mornay sauce