(Vegan) Potato Leek soup

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  • 3 tbsp olive oil more for drizzling

  • 3 cloves garlic

  • 3 leeks white and light green parts only, chopped

  • 3 celery stalks chopped

  • 7 cup vegetable broth more if desired

  • 2 lb potatoes peeled and cubed

  • 1/2 cup raw cashews

  • 2 bay leaves

  • 1 1/2 tsp herbes de Provence (or fresh thyme leaves)

  • 1 1/2 tsp sea salt

  • 1/2 tsp ground coriander

  • 1/4 tsp ground pepper

Soak cashews in a cup of hot water. Set aside.

In a large pot add the olive oil and garlic and bring to medium heat. Toss in the leeks and celery and cook, stirring often, until wilted (about 5 minutes).

Blend cashews and water with an immersion blender until totally smooth.

Pour in the vegetable broth and add the potatoes, cashews, bay leaves, herbes de Provence, salt, coriander and pepper. Bring the soup to a simmer by increasing the heat. Cover with the lid slightly ajar and cook until the potatoes are soft and tender, about 15 minutes.

Scoop out the bay leaves and discard. Puree the soup with an immersion blender until creamy smooth. (Alternatively, blend the soup in a blender in batches on high speed).

Serve the soup in bowls with a drizzle of olive oil.