Dr. Padma Garvey
The plant-based Doctor Mom
Soak one cup of raw, unsalted cashews in water for about one hour. Grind the cashews with enough water to create a smooth paste.
Take two bunches of leeks and discard the first four inches of the green part. This is usually too fibrous for soups. Cut the remaining leeks into thin slices. Thoroughly rinse the leeks in cold water. You will need to do this several times because the leeks tend to hide a lot of sand and grit which will ruin the taste of the soup. Once you have removed all the sand and grit, thoroughly drain all the water.
Add one teaspoon of oil to a large pot and heat to medium. Add the leeks and one tablespoon of salt. Sauté the leeks well. They should be translucent. Then fill the pot with water, about 2/3 of the way up.
Rinse 6 medium sized purple potatoes. Cut them into four pieces each, leave the skin on. Throw them into the soup pot. Add two tablespoons of vegetable bouillon powder. Add one teaspoon of black pepper. Add 1/3 cup of freshly chopped Italian parsley. Let the potatoes boil until they are falling apart. Add 1/2 packet of silken tofu or one cup of almond milk and the cashew paste. Use a handheld emersion blender to create a creamy soup. Please be careful not to splatter the hot soup on your body or face. Once you have finished blending the soup, add two bay leaves and let simmer for few minutes. You could add 1/4 teaspoon of ground rosemary if you like. Adjust salt and pepper to your taste. This soup would taste great cold or hot.