A vegan certified soup that’s wholesome and delicious that doesn’t take too long.

Enjoy!

Serves: 4
Prep time: 10 minutes
Cook time:  30 minutes

Ingredients:

1 tbsp extra virgin olive oil
2 cups chopped spanish onion
1 cup chopped celery
4 cups peeled and chopped russet potatoes
2 cups chopped leeks, white part only
5 cups water
1/2 cup soaked cashews
salt and freshly ground black pepper

Directions:

1. Heat a saucepan over medium heat
2. Add the olive oil and heat until hot but not smoking.  Add the onion and saute until translucent.
3. Add the celery, potatoes and leeks and heat, stirring often, until the vegetables begin to soften.
4. Add the water and bring to a boil.  Reduce to a simmer.  Cook until the vegetables are tender.
5. Remove the pot from the heat.  Place the soup in a blender or food processor along with the cashews and puree until smooth.
6. Strain through a fine mesh sleve and season to taste with salt and pepper.

Recipe by Chef Tal Ronnen |  See more of Tal Ronnen at www.talronnen.com

Title Photo by:  sezohanim

A few different variations:

Photo by susannah * photobird