Leek, Pea And Cashew Cream Soup (oil-free, Vegan)

Today, we’re cooking a wonderful leek cream soup.

Despite the fact that the soup consists of only 3 basic ingredients, it perfectly satiates, since it contains a small amount of nuts.

Cashews add a tender milky note and soften the onion aroma.

The pea makes the soup a little sweet and gives it an appetizing and very “healthy” greenish color.

This kind of soup can be served with crispbread or any kind of sandwich.

You will like it!

Ready? Set?

Let’s go cooking!

We will need:

2.5 cups of vegetable broth or water

1 large leek

2/3 cup of frozen peas

1/3 cup of cashews

Salt and pepper (to taste)

Cut the onion.

Cook it in broth or water. The broth is best done according to my vegetable broth recipe. It is delicious and perfectly complements absolutely any soup.

Add peas.

Pour a little of broth aside, put all the vegetables into the blender, add the cashews and pulse. Soak the cashews for a couple of hours, if your blender cannot grind dry nuts.

Add salt, pepper and the broth residue if necessary.

At the very end, you can add a fresh cilantro or any other fragrant greens.

Done!

Very tasty and healthy!

Bon appetit!