Vegan Leek and Potato cheese Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s)
- 1 carrot (s)
- 2 leeks
- 3 medium potato (s), peeled, chopped into small pieces
- 1 handful cashew nuts
- 5 tablespoon yeast flakes
- 2 teaspoons turmeric
- 1 tablespoon vegetable stock, vegan
- some nutmeg
- some oil
- possibly mustard
Print Recipe
Pin Recipe Instructions
- Chop the vegetables and fry them in a little oil. Finely grind the cashew nuts in a blender (or soak beforehand and puree with the hand blender and some water), mix with approx. 3/4 l water. Pour the resulting cashew cream over the vegetables.
- Add the spices and simmer for about 10 minutes until the potatoes are cooked. Season to taste if you like (e.g. with a little mustard, for an even more cheesy taste), possibly add water.
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