Vegan green cream soup with cucumber

Ingredients for 2 servings:

• 75 g cashew nuts
• 2 tbsp rapeseed oil
• 1 leek(s)
• 2 stalks of garlic chives
• 1 zucchini
• 1 tbsp flour
• 500 ml vegetable stock
• salt and pepper
• 1 pinch(s) nutmeg, freshly grated
• ½ cucumber(s)

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 7 minutes; Total time approx. 2 hours 17 minutes

Soak the cashews for 2 hours. If you have a high-performance blender, you can also do without soaking. Wash the vegetables. Cut the leek and fresh garlic into small rolls, and the zucchini into chunks. Heat the oil in a pot and sauté the vegetables. Dust with flour, stir, and pour in the vegetable stock. Add the spices, stir well again, and simmer with the lid closed for about 5-7 minutes, until the vegetables are soft. In the meantime, grate the cucumber with a grater or in a food processor. Note: I leave the skin on, but if you prefer, you can of course peel the cucumber first. Pour the cashews into a sieve and rinse. Either add the cashews to the pot and puree everything thoroughly with an immersion blender, or place the contents of the pot and the cashews in a blender and puree for about 1 minute. Sprinkle the grated cucumber on top before serving or stir it into the soup. If you like it hot, you can add the grated cucumber to the pot and reheat the soup. Tip: Sprinkle with chopped fresh herbs, if desired.