Cashew And Leek Soup Recipes
CASHEW AND LEEK SOUP
I have just found this recipe in a book I just HAD TO BUY when I saw it today, so I haven't tried it yet, but it sounds wonderful. The recipe was actually for 'Cashew and Celery Soup' but since I prefer leeks and this was the suggested alternative ingredient, I've opted for posting this as Cashew and Leek Soup. The recipe posted here is adapted from 'Green: modern vegetarian recipes' by Australian cook Flip Shelton. It says on the cover that she is "a passionate cook who cooks mostly with organic seasonal foods, and grows herbs and vegetables in her courtyard garden in Melbourne". Wow! From a quick scan of the book, I think I'll be sharing a few of these recipes before I get a chance to try them. Of this particular recipe, Flip says "I got the inspiration for this calming soup while staying at an ashram in India". When making this soup, I use Recipe #135453, another of Flip Shelton's recipes.
Provided by bluemoon downunder
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat ghee or oil in a heavy-based pan over a medium heat and cook the cashews, garlic and leeks (or leeks and celery) until the cashews start to soften and brown.
- Add the potato and water or stock, and cook over a medium heat for 30 minutes, or until the vegetables and nuts have softened. Season to taste with salt and freshly ground black pepper.
- Remove from the heat, allow to cool slightly, then blend in a blender or food processor, or with an immersion blender, and serve hot with warm crispy rolls.
Nutrition Facts : Calories 633, Fat 36.4, SaturatedFat 12.6, Cholesterol 32.8, Sodium 373.4, Carbohydrate 70.3, Fiber 8.3, Sugar 10.7, Protein 13.7
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