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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
CaloriesProteinsFatsCarbohydrates
322.8
kcal
10.9g
grams
22.9g
grams
20.5g
grams
Ingredients
4servings
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:
    1. Coconut oil: 2 tablespoons
    2. Leek: 300 g
    3. Green peas: 150 g
    4. Vegetable broth: 1 l
    5. Thyme: 3 sprigs
    6. 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:
    1. Cashew: 100 g

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