Creamy Potato, Leek, and Cauliflower Soup

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Potato, leek, and cauliflower soup with cashew cream

Makes about 6-8 servings

Ingredients:

• 4 tbsp butter (or vegan butter)

• 4 large leeks, white and light green parts only, thoroughly cleaned and roughly chopped

• 4 cloves garlic, minced 

• 1 small head of cauliflower (about 3 cups), roughly chopped with the core removed 

• 1.5 pounds gold potatoes, peeled and chopped  

• 4 cups vegetable broth

• 2 bay leaves

• 4 sprigs fresh thyme 

• 1 tsp kosher salt

• 1 cup cream or cashew cream (see note below for cashew cream recipe)

• Minced chives for garnish

To make:

1. In a large pot or dutch oven over medium heat, melt the butter. Then add the leeks and sauté for at least five minutes until soft. Add the garlic, cauliflower, potatoes, vegetable broth, bay leaves, thyme, and salt.

2. Bring the soup to a boil, then reduce the heat and simmer for about 20 minutes.

3. Turn off the heat and remove the bay leaves and thyme from the pot. Using an immersion blender (or a regular blender, working in batches), puree the soup until smooth. Stir in the cream or cashew cream.

4. To serve, garnish with minced chives and pepper. Enjoy!!

Note: To make cashew cream, add 1 cup cashews (soaked overnight), 1 cup nutritional yeast, 1 cup filtered water, and 1/2 tsp kosher salt to a blender. Blend on high until the cashew cream is completely smooth and silky.

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