This delicious creamy leek sauce is essentially a thicker version of our soup. It is Dairy free and Gluten free and takes only 5 minutes to prep and another 5 or 6 minutes to cook. It uses cashew nuts and a vitamix high speed blender to create the illusion of cream.
We are very fortunate that one of our generous neighbours grew more leeks than they could use so we have benefitted from their excess!
Ingredients
500ml filtered water
125g fresh leeks, white stalk only, chopped
200g unsalted cashew nuts (only difference from soup recipe)
2/3 Kallo organic stock cube
Freshly ground black pepper (20 grinds of hand grinder or to taste)
Pinch of freshly ground nutmeg (2 grinds of hand grinder)
5 g fresh flat leaved parsley (loosely packed half cup)
Method
Put all the ingredients except the parsley into a high speed blender capable of heating through friction. Set on soup mode (if you have one) or crank gradually up to full speed and blend until hot. Usually 5-8 minutes.
Taste to adjust the seasoning (we added a smidge more of the stock cube - we like things a little salty). Add the fresh parsley and blend on med-high for another 30 seconds.
Serve immediately in warm bowls over your favourite veggies!
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