Vegan leek "cheese and mince" soup

Ingredients for 4 servings:

• 300 ml water
• 3 tsp vegetable stock powder or 3 vegetable stock cubes, organic
• 100 g soy granules, fine or minced substitute (granules)
• 3 tbsp rapeseed oil for frying
• 700 g leek
• 600 g potatoes, waxy
• 1 tbsp flour
• 800 ml vegetable stock
• 1 tsp, leveled smoked salt
• 80 g cashew nuts, unsalted, broken
• 1 large garlic clove(s)
• 1 tsp, crushed paprika powder, sweet
• ½ tsp, leveled smoked salt
• 1 tbsp lemon juice
• 120 ml soy milk (soy drink) or oat drink
• 6 tbsp, heaped nutritional yeast

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Bring the water and vegetable stock powder or cubes to a boil in a small saucepan. Remove from the heat and stir in the granules. Let them swell, stirring occasionally until the liquid is absorbed. Finely slice the leek, rinse in water, and drain. Peel the potatoes, cut into small cubes, briefly rinse, and drain. For the sauce, blend the cashews, garlic, paprika, smoked salt, lemon juice, and soy milk with an immersion blender until very finely blended until thickened. Then gradually beat in the nutritional yeast with the immersion blender. If the consistency becomes too thick, add a little more vegetable stock. In a large saucepan, fry the swollen granules, then add the leek and potatoes and sauté briefly. Dust with flour, stir in thoroughly, and top up with the stock, stirring constantly at first, as the flour thickens slightly. Simmer in a covered pan at low heat. Carefully season the stock with smoked salt to taste. When the potatoes are tender, stir in the sauce, bring back to a very brief boil, and then simmer for about 10 minutes. The soup is now ready to serve. Note: All products can be purchased organically. I particularly recommend organic veggie mince made from peas and jackfruit, as it retains its light texture in the soup and is easy to work with.