Vegan "cheese" leek soup

Ingredients for 4 servings:

• 4 stalk(s) leeks
• 3 carrots
• a few stalks of celery
• 1 can of mushrooms
• Vegetable broth, 1 – 1.5 liters
• 2 bay leaves
• 200 ml soy milk (soy drink) or other plant milk
• Rapeseed oil
• salt and pepper
• nutmeg
• 200 g cashew nuts
• 125 g yeast flakes
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika powder
• 1 tsp turmeric
• ¼ tsp cumin

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Wash and chop the vegetables, and sauté them in a pan. Drain the mushrooms and add them to the pan. Pour in 1–1.5 liters of broth to cover everything well. Add the bay leaves and bring to a boil. To make the “cheese mixture,” chop the cashews using a hand blender or food processor. Add the remaining ingredients and mix well. Once the vegetables are cooked, add the “cheese mixture” to the pan and bring to a boil. Then add the plant-based milk, heat through, and season the soup with salt, pepper, and nutmeg. Tip: If you like, you can also add a meat substitute, such as soy chunks or tofu.