Making soup is so gratifying, it’s relatively little work, especially if you buy organic produce: no need to peel the veggies!
I was inspired by a soup in a restaurant I’d recently been too & I wanted to recreate the flavours, however, I didn’t find the lemongrass needed for the recipe, hence I made a different version. The lemongrass recipe will follow.
Ingredients (3-4 portions)
- 3 leeks
- 1 cup of cashew nuts (preferably soaked overnight, but for at least a few hours in cold water, or for 30 minutes in hot water)
- 100-200 grams of frozen sweet peas
- 2 garlic cloves
- 1,5 l of vegetable stock (more or less depends on your taste for more liquid or dense soup)
- 1 tbsp dry coriander seeds
- 2 tbsp (or more to taste) fresh or frozen parsley or coriander
- 2-3 tbsp brown rice or other miso
- 4-5 tbsp tamari or shoyu sauce, or to taste
- Freshly ground pepper, to taste
- Herbamare or Himalaya salt, to taste
- Olive oil
- Cut and wash leek. Put aside one green stalk for garnish.
- Peel the garlic & cut in small pieces.
- Heat the pan, add the coriander seeds & dry fry them until they ‘pop’.
- Add the olive oil & stir fry the leek until slightly golden, add the garlic & stir for about 1 minute more.
- Add the water & once it boils, add the stock powder.
- Lower to medium heat.
- Add the cashew nuts.
- Cook for about 8 minutes, then add the frozen sweet peas.
- Cook for about 5 minutes longer.
- Turn of heat, add miso, shoyu or tamari sauce, parsley, black pepper & some Herbamare if needed.
- Use an immersion blender & mix the soup until it’s nicely creamy.
- Heat a small pan, add 1 tbsp olive oil, add the thinly chopped green leek & fry until golden.
- Serve the soup in bowls, add the fried green of the leek.
It’s delicious with homemade croutons .
Om shanti -ॐ शान्ति