1/2 cup raw cashews
1/2 cup water
1 1/2 cups water
2 tablespoons olive oil
2 leeks, chopped
4 garlic cloves, minced
1 1/2 teaspoons sea salt, plus a couple pinches
2 carrots, chopped
2 celery, chopped
2 teaspoons ground cumin
1 1/2 teaspoons fresh thyme
1 teaspoon ground turmeric
1 can (14 oz) of diced tomatoes with juices
3/4 cup uncooked French lentils
4 cups vegetable broth
3 cups stemmed Swiss chard, chopped
Freshly ground black pepper
1-2 tsp white wine vinegar
Put cashews in a bowl and cover with boiling water for 30-60 minutes.
Drain and rinse.
Transfer to a high-speed blender with 1/2 cup water. Blend on high until super smooth and creamy. Set aside
In a large pot, heat oil over medium heat. Stir in the leeks, garlic, and a couple pinches of salt, and saute until the onion is softened, 4-6 minutes.
Stir in carrots and celery, and cook for another few minutes. Stir in cumin, thyme and turmeric until combined.
Add the diced tomatoes with their juices, lentils, broth, and water. Increase the heat to high and bring to a low boil. Reduce the heat to medium and simmer, uncovered, for 30 to 35 minutes, until lentils are tender.
Stir in cashew cream and Swiss chard. Add salt, pepper, and vinegar (The vinegar’s role is to lend brightness to the soup; add a little bit at a time and keep tasting, as it can quickly overwhelm.)
Cook for a couple of minutes over low heat, unlike the chard is wilted, and then serve.
Tip: When the cashew cream is mixed into the soup, the broth can take on a speckled appearance due to it reacting with the vinegar. This is totally normal and does not affect the delicious flavor of the soup!
This recipe is from Angela Liddon’s cookbook Oh She Glows Everyday, page 145
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