Cream soup of leeks with peas and cashews
4 servings
30 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
Calories322.8kcal
Proteins10.9grams
Fats22.9grams
Carbohydrates20.5grams
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.
- 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.
- Cashews: 100 g
