Came home from a lacrosse game and found a neglected refrigerator. There were two big leeks, some celery, and a bag of soaked, dehydrated cashews in the freezer. We were craving something hot and decided to experiment with our own version of potato leek soup. It was like eating cheddar cheese soup. My daughter said it reminded her of béchamel sauce. Next time, I might add some nutritional yeast to give it an even more cheesy flavor. This was so delicious; we will definitely make it again! We didn’t crave bread or crackers in the least!
1 large leek, sliced thinly and rinsed well. (Leeks are sandy.)
1 tablespoon avocado oil
½ cup sliced celery
1-1/2 cups cashews (preferably soaked, 8 or more hours, for extra nutrition)
1 32 oz box of organic chicken broth (or 4 cups of homemade bone broth)
¼ teaspoon fresh rosemary – chopped
¼ teaspoon fresh thyme – chopped
1 teaspoon fresh parsley – chopped
1 tablespoon fresh basil, chiffonade
¼ teaspoon freshly grated nutmeg
Himalayan salt to taste
Pepper to taste
Put avocado oil in a soup pot. Add leeks and celery; sauté on medium-low heat; stirring occasionally. Meanwhile, put cashews and broth in a blender and puree until smooth. Add the cashew mixture to the soup pot once the leeks and celery are soft. Add herbs and spices. Simmer for 10-20 minutes. Use an immersion blender and puree until almost smooth.
Health Benefits: Leeks are a great source of fiber and provide PREBIOTICS. PREBIOTICS feed the good bacteria living in your microbiome (gut). The bacteria in your gut/microbiome make up most of your immune system, so take care of it! Bone broth is also great for the immune system. It provides collagen which seals a leaky gut, and helps our skin look less wrinkled.