Plant-Based Potato Leek Soup
Soak 1/2c cashews in boiling water for at least 30 minutes.
1
Meanwhile, chop 2 russet potatoes, a large leek, and a large carrot.
2
Sauté in a large pot with 2-4T vegetable stock for around 10 minutes.
3
Allow the veggies to get soft and slightly browned.
4
Meanwhile, drain the cashews and blend with 1/2c non-dairy milk to make cashew cream.
5
Add 4c vegetable stock and the cashew cream to the vegetables. Bring to a simmer and cook 20 minutes.
6
If you want chunky soup, reserve 2c vegetables before blending.
7
Transfer the soup to a food processor or blender and blend until smooth.
8
Add back your reserved chunks. Then ladle into bowls and serve. Garnish with sliced leeks. Enjoy!
9
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