This recipe takes about 45 minutes to make and serves 4 people.
It is whole foods plant-based/vegan, soy free and gluten free if you skip or swap the bread. It’s a healthy and still really cozy, comforting and savory recipe, perfect for winter.
Ingredients:
- 2 liter veggie broth*
- 500g potatoes or cauliflower
- 100g cashews
- 400g button mushrooms
- 1 big or 2 smaller leeks
- 1 onion
- 125g black Beluga lentils
- 1 tbsp dried sage (or a little hand full of fresh chopped sage)
- 6 cloves
- 9 allspice grains
- 1/2 tsp. black pepper, crushed
- 1/2 tsp. cumin
- 2-3 cloves of garlic
- 50g nutritional yeast
- Whole grain bread (optional)
Directions:
- Bring the veggie broth in a big pot to a boil. Meanwhile peel, wash and cut the potatoes in to about 1-2 cm thick slices and add them to the broth. Cook the potatoes until tender.
- Meanwhile ad the cashews to a bowl and pour some boiling water over them to soak and set aside. Clean and cut the mushrooms in to wedges and set in a bowl to the side. Remove the outer leave, wash the leek very well, slice and also add to the bowl. peel and chop the onion and also add to the bowl.
- As soon as the potatoes are cooked through, take them out the broth and set aside in a bowl to cool. Then wash the lentils in a strainer and add them together with the mushrooms, leeks, and onion to the broth. Grind the spices in a mortar and pestle or use powders and add to the broth also and stir it in. Cook for about 20 minutes on medium high heat, stirring regularly so it doesn’t burn.
- Blend the potatoes with some water or broth to a smooth mixture and add to the soup.
- Strain and rinse the cashews in a strainer, chop the garlic and blend it together with the cashews, the nutritional yeast and some water to a smooth creamy mixture and add to the soup, just before the end. Stir everything together.
- Serve with some whole grain bread on the side and enjoy!
*I used homemade veggie broth which I make from veggie scraps I collect in the freezer (like onion, garlic and carrot peels, mushroom stems, broccoli and cauliflower stems and leaves etc.). This helps to reduce the waste and also extracts some of the nutrients out of it. You can also add less or no salt, compared to conventional broth or stock powders. You can store the broth in the fridge for up to about 5 days or freeze it.
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