Ingredients
Units
Scale
- 1 cup sliced leeks, white + light green parts only
- 1 tbsp fresh minced garlic
- 1 can artichoke hearts, drained
- 1/2 cup dry white wine
- 2 1/2 cups vegetabel broth
- 1 cup full fat coconut milk
- 2 large handfuls fresh spinach
- 1 cup soaked cashews
- Salt and pepper to taste
Instructions
- Place cashes in boiling water for 10 minutes, set aside.
- Sauté sliced leeks in a large pot over medium-high heat until leeks are soft, about 3-4 minutes.
- Add artichokes and garlic; season with salt and pepper, and sauté for another 2-4 minutes. Stirring to prevent garlic from burning.
- Now add the white wine, cook for another 3-4 minutes until slightly reduced.
- Stir in the vegetable broth, bring to a boil. Reduce heat to low.
- To a high power blender add the soaked cashews, spinach, broth/artichokes and blend until smooth.
- Add the mixture back into the pot and add the coconut milk. You can add a whole can, but I like it with just 1 cup.
- Simmer for 10-15 minutes to allow the favors to combine. Season soup with salt and pepper. Garnish with chopped parsley, olive oil and additional coconut milk and serve.
- Prep Time: 10 mins
- Cook Time: 15 mins