Cashew Leek and Hemp seed Soup
- 3-4 Leeks only the white and light green part(save the dark green part for broth)
- 1 medium onion coarsely chopped
- 2 cloves garlic coarsely chopped
- 1/2 Cup Raw unsalted Cashew(soak at room temperature for 4 hrs or overnight in the refrigerator, drain and discard water)
- 3 Tablespoon Hemp Seed
- 2 Tablespoon Coconut Oil
- 1.5 liters Vegetable broth or Water
- Cut leeks into chunks, place them in a bowl, and fill it with cold water. Break up the pieces and agitate them so you can remove any dirt or debris, then remove them from the water and set aside.
- Toast the garlic in the coconut oil until slightly browned, then add the onion and sautee until they become transparent.
- Add cashew, leeks, hemp seed, and broth, bring to a boil then lower the heat to a simmer. Cook until leeks are soft, approximately 20-25 minutes. Remove from heat and let cool until the side of the pot is only warm and can be touched. Using a high speed blender(do not overfill, be sure it is NOT hot, start on low speed) and blend until smooth. Its important that the soup is at least warm, it will make it easier to get a smooth consistency. Salt and pepper to taste.
- Let cool completely and store for a later time or return the soup to the pot and warm it up to serve. Enjoy!