Potato Leek & Zucchini/ Corguette Soup (Vegan)

Name: Potato Leek & Zucchini/ Corguette Soup (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European, French, Mediterranean
Ingredients: 1 leek sliced; 6 medium potatoes peeled and chopped; 1 white onion; 1 small zucchini; 500mls vegetable stock; Half tbsp dried fennel; Half tsp black pepper; TSP sea salt; Quarter cup of raw cashew nuts; Plant milk to loosen the cashew nuts; 1 tbsp nutritional yeast; 5 tbsp soy yogurt

2 steps

Prep:15minCook:30min

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.

Updated at: Thu, 17 Aug 2023 10:38:03 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories203.8 kcal (10%)

Total Fat3.3 g (5%)

Carbs38.8 g (15%)

Sugars4.9 g (5%)

Protein6.6 g (13%)

Sodium511.6 mg (26%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1leek

sliced

6potatoes

medium, peeled and chopped

1white onion

1zucchini

small

500mlvegetable stock

½ Tbspdried fennel

½ tspblack pepper

sea salt

For the cashew cream

¼ cupraw cashew nuts

Plant milk

to loosen the cashew nuts

1 Tbspnutritional yeast

5 Tbspsoy yogurt

Instructions

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.