Oh. my. Goodness!! As a vegan, I miss the creaminess in soups so I wanted to find the perfect way to recreate this in some of my favorite soups.
And if you know me, you know I LOVE potatoes so making a creamy potato leek soup was a must for me - BUT MAKE IT VEGAN hehe
1/2 onion - chopped up
1 leek - chopped into half moons
3 cloves of garlic - minced
3 stalks of celery - chopped up to liking
3-5 potatoes of choice - I used gold potatoes
1 can of chickpeas
1 tsp of paprika
3 sprigs of fresh thyme
1 tbsp of Italian seasons
4 cups of broth (I used healing broth)
1/4 cup of soaked cashews
4 cups of baby kale
In a large pot, sauté onions, leek, garlic, and celery until soft. Add in the broth, chickpeas, potatoes, paprika, thyme, and seasoning. Boil and then summer for 20-25 mins of until the potatoes are soft. Add cashews and some of the soup until the blend is 3 quarters full and blend. Add blended soup back to the pot and add baby kale in. Simmer until kale is cooked.