Cream soup of leeks with peas and cashews

4 servings

30 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

• Calories: 322.8
• Proteins: 10.9g
• Fats: 22.9g
• Carbohydrates: 20.5g

Ingredients

• Coconut oil: 2 tbsp
• Leek: 300 g
• Green peas: 150 g
• Onion: 1 head
• Vegetable broth: 1 l
• Fennel: 2 pc
• Cashew: 100 g
• Thyme: 3 sprig

Cooking steps

1. Prepare the soup base. Heat oil in a large pot over low heat. Sauté the leeks for 10–15 minutes until soft. Add fennel (optional) and green peas, cooking for 5–10 minutes until softened. Add vegetable or chicken broth and thyme.

   Required ingredients:

   • Coconut oil: 2 tablespoons
   • Leek: 300 g
   • Green peas: 150 g
   • Vegetable broth: 1 l
   • Thyme: 3 sprigs
   • Fennel: 2 pieces

2. Prepare the puree. Pour the soup into a blender, add cashews, and blend until a smooth creamy consistency is achieved.

   Required ingredients:

   • Cashew: 100 g