Vegan cheese Leek Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 leeks
- 3 carrot (s)
- some stalks celery
- 1 can mushrooms
- Vegetable broth, 1 - 1.5 liters
- 2 bay leaves
- 200 ml soy milk (soy drink), or other vegetable milk
- Rapeseed oil
- salt and pepper
- nutmeg
For the cream: (cheese mixture)
- 200 g cashew nuts
- 125 g yeast flakes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika powder
- 1 teaspoon turmeric
- 0.25 teaspoon ¼ cumin
Print Recipe
Pin Recipe Instructions
- Wash, cut and fry the vegetables in a saucepan. Drain the mushrooms and add them to the pot. Pour 1 - 1.5 liters of stock so that everything is well covered. Add the bay leaves and let everything cook.
- For the cheese mixture, chop the cashew nuts with a hand blender or mixer. Add the remaining ingredients and mix everything well.
- When the vegetables are done, add the “cheese mixture” to the pot and bring to the boil. Then add the vegetable milk, heat and season the soup with salt, pepper and nutmeg.
- Tip:
- Depending on your preference, you can also add meat substitutes, for example in the form of soy lumps or tofu.
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