Vegan fennel leek soup with cashew cream

Name: Vegan fennel leek soup with cashew cream
Cook time: 25 min
Total time: 25 min
Yield: 2 serving
Ingredients: 1 fennel; 1 leek; 1 large red onion; 1 cup MM healing broth; or or chicken stock; 1 cup cashew nuts; 1 cup water; 1 handful pecan nuts; 1 handful hempseed; 1 tbsp maple syrup; 2 tablespoons chili flakes; 1 tsp paprika powder; 1 generous dash black pepper; celtic sea salt

User Reviews

4.0

3 reviews

Good

Cook Time
mins
Total Time
25 mins
Servings
2 serving
Calories
429 kcal
Course
Soup
Cuisine
European

Vegan fennel leek soup with cashew cream

Iris Warren

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Creamy soup that combines the soft, aniseed flavor of fennel with the mild leek. A touch of maple syrup provides a sweet twist. With coriander seeds, paprika powder and some chili flakes for a spicy kick. A vegetable stock forms the basis, supplemented with vegan cream sauce for an extra silky texture. With a topping of pecan nuts and hemp seeds. Perfect as a starter for a Christmas dinner or as a light meal during the week!

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Ingredients

Servings

1 fennel
1 leek
1 large red onion
1 cup MM healing broth (250 ml)
or or chicken stock not vegan
1 cup cashew nuts (135 grams) after measuring soaked for 4 hours in plenty of water
1 cup water (250 ml) + water for soaking
1 handful pecan nuts
1 handful hempseed
1 tbsp maple syrup
2 tablespoons chili flakes
1 tsp paprika powder
1 generous dash black pepper
celtic sea salt to taste

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Instructions

Soak the cashew nuts in plenty of water for at least 4 hours. Weigh the amount before soaking.
Cut the onion into thin rings. Fry in the frying pan with a drop of water. Then turn the heat down a bit and let the onions caramelize. That takes at least 5 to 7 minutes. Then put the onions in the soup pan.
In the meantime, drain the cashew nuts. Puree with the cup of water until creamy.
In the meantime, also wash and cut the fennel and leek. If there is a tuft of green on your fennel bulb, save it for the garnish!
Fry the fennel and the onion (when you have put the onions i the soup pan) with another drop of water. Add half of the chili flakes and all the paprika powder and the black pepper. Then add to the onions in the soup pan.
Deglaze with the stock and the cashew cream. Let it simmer gently for 15 minutes with the lid on the pan.
In the meantime, clean the frying pan. Crumble the pecan nuts and roast together with the hemp seeds, the salt and the rest of the chili flakes. Then put it aside.
Puree the soup with the hand blender.
Pour the soup into the plates. Top with the nut and seed mixture with chili flakes. Sprinkle the maple syrup around it.