Vegan Potato & Leek Soup With Cashew Cream & Crispy Fried Sage | Collective-Evolution

By andreajayros

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Ingredients

• For the soup
• 2 large leeks, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 pound mini red potatoes, diced
• 8-10 spears asparagus, chopped into small pieces
• 7 cups no-sodium-added vegetable stock (I use these bouillon cubes)
• 1/4 tsp each of dried basil, oregano, marjoram, sage, rosemary, and tarragon
• freshly cracked black pepper and sea salt, to taste
• 1 tbsp vegan butter (optional)
• a handful of fresh sage leaves (optional)
• hot sauce (optional)
• For the cashew cream
• 1.5 cups cashews, soaked overnight*
• 1 cup water
• 1/2 cup almond milk
• 1/3 cup nutritional yeast
• 2 tbsp lemon juice, plus more for serving

Details

Servings 1
Adapted from collective-evolution.com

Preparation

Step 1

Heat the olive oil over medium-low heat in a large pot. Add the leeks, onions, and garlic, and gently cook for 10-15 minutes, until soft and translucent. The longer you can cook the leeks without browning them, the sweeter they will taste.

Add the potatoes, asparagus, herbs, and vegetable stock*. Season with salt and pepper and bring to a boil.

Simmer, covered, for about 20 minutes or until the potatoes are tender.

Meanwhile, drain your soaked cashews and toss them in a blender, along with the water, almond milk, nutritional yeast, and lemon juice. Blend on high until completely smooth and set aside.

A few minutes before the soup is finished simmering, heat a small pan over medium-high heat and add the vegan butter. Cook just until it begins to brown, then add the sage leaves and take off the heat. This step isn’t completely necessary, but adds a nice touch and looks great when serving.

When the soup is finished, use an immersion blender to puree the soup about halfway between chunky and smooth. I prefer my soups with some texture, but of course feel free to puree completely.

Pour in the cashew cream and adjust the seasoning.

To serve, add a generous squeeze of lemon juice to each bowl, along with your favourite hot sauce (optional) and garnish with the fried sage.