Vegetable soup with cashew nuts

Ingredients for 4 servings:

• 3 m.-sized potatoes
• 1 stalk(s) leek
• 4 spring onions
• 1 m.-sized onion(s)
• 3 cloves garlic
• 2 large carrots
• 1 liter vegetable broth
• 1 piece(s) sausage substitute (soy-paprika sausage, hot)
• 2 handfuls of cashew nuts
• salt and pepper
• 1 pinch of chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan

Peel the potatoes and dice them. Roughly chop the onions and garlic. Roughly slice the leeks, spring onions, and carrots. Bring everything to a boil in the vegetable stock. Reduce the heat to medium, add the spices, and simmer covered for 15-20 minutes. In the meantime, cut the paprika sausage into small slices (half a finger thick). Reduce the heat to the lowest setting. Using a hand blender, puree everything in the saucepan until smooth, add the paprika sausage and cashew nuts, and let it simmer for about 5 minutes. Season with salt, pepper, and chili to taste. For food combining, replace the potatoes with 1/2 a celery root. Non-vegans can replace the soy sausage with spicy Bifi or another spicy sausage.