Just Leek Soup

1. Wash the Leeks Properly: Leeks tend to trap dirt between their layers. Slice them lengthwise and rinse thoroughly under running water, fanning out the layers to remove any hidden grit. Then, slice them into roughly thin pieces.
2. Sauté the Aromatics: In a medium pot, heat a little oil or water over medium heat. Add leeks, onion, and garlic one at a time. Sauté until soft and fragrant, about 5–7 minutes overall. Season with garlic powder and onion powder during this step to enhance the flavor.
3. Simmer: Pour in the vegetable broth, season with salt and pepper, and bring to a boil. Reduce heat and let simmer for 15 minutes.
4. Thicken the Soup: In a small bowl, mix the flour (or cornstarch) with a little water to form a smooth paste. Stir it into the soup and simmer for 5 more minutes.
5. Blend: Using an immersion blender or add soup to a blender, add flour for thickness, blend the soup until smooth. If using a regular blender, blend in batches and return to the pot.
6. Add Cashew Cream: Stir in the cashew cream and let the soup warm through for another minute. Or add the cash cream as a topping.
7. Finish & Serve: Remove from heat, stir in lemon juice, and garnish with parsley. Serve warm.

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Notes:

Wash leeks thoroughly — grit hides between the layers. Slice and rinse in a bowl of cold water, letting the dirt sink to the bottom.

Cook the leeks slowly over low-medium heat to caramelize them naturally. Rushing this step produces a less sweet and less flavorful soup.

Tips:

A splash of white wine after softening the leeks adds brightness and depth.

Serve with crusty bread or a drizzle of vegan cream for a restaurant-quality bowl.

Storage:

Refrigerate for up to 4 days. Freezes well for up to 3 months. The soup thickens when cold — thin with a splash of broth when reheating.

Swaps:

Potatoes can be swapped for cauliflower or white beans for a lighter or higher-protein version.