Creamy Mushroom and Leek Soup
  • 1cup raw cashews
  • 2cups boiling water
  • 2Tbsp avocado oil
  • 1 medium-size leekchopped (white and light green parts only)
  • 1 yellow oniondiced
  • 2 garlic clovespeeled and crushed
  • 8 cremini mushroomssliced
  • 3cups mushroom broth
  • 2 fresh thyme sprigs
  • 1/2tsp sea salt
  • 1/4tsp ground black pepper
  1. In small bowl, place raw cashews and add 2 cups boiling water. Let soak while preparing soup.
  2. In large soup pot on medium, heat avocado oil. Add leeks and onions and sauté for 5 minutes, until onions are translucent. Add garlic and sliced mushrooms and sauté for a further 5 minutes, then add broth and thyme sprigs. Bring soup to a boil, then reduce to a simmer for 10 minutes.
  3. Remove pot from heat and discard thyme sprigs. With immersion blender, blend mushroom broth mixture well. Alternately, ladle all into blender and blend until smooth before returning to soup pot.
  4. Drain water from cashews and add cashews to high-speed blender. Add 1 1/2 cups blended mushroom mixture to cashews and blend to create smooth cashew cream. Slowly whisk cashew cream back into remaining mushroom mixture in soup pot and bring to desired temperature. Enjoy!
Recipe Notes

Per serving: 275 calories; 11 g protein; 17 g total fat (3 g sat. fat); 24 g total carbohydrates (6 g sugar, 2 g fiber); 440 mg sodium