Potato Leek & Zucchini/ Corguette Soup (Vegan)

This is a twist on the good old fashioned potato and leek soup. While the zucchini/ corguette adds an extra smoothness to the soup, the cashew cream give it the final silky smooth creamy finish.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Clean and slice the leek Peel and dice the potatoes Peel and chop the onion Clean and sliced the zucchini/corguette Put all vegetables into a pot Add the fennel, salt and pepper Pour the stock over the vegetable Bring to a boil then lower the heat. Simmer for 30 minutes. Blend soup with a hand blender, or allow to cool and blend in a high speed blender. Add cashew cream (see below) and stir through. Add soy yogurt Heat gently and serve. I like a dash of truffle oil on top or a scattering of nutritional yeast and of course a nice slice of buttered wholemeal bread.

Step 2

Cover the raw cashew nuts with boiling water and soak for 20 minutes. In a blender or spice grinder (I use a coffee/spice grinder), blend the cashew nuts with a few tbsp of plant milk until smooth. Add the nutritional yeast and give it another blend.