Creamy vegetable soup with cashew cream

⏱ Preparation time: 25 minutes | 👥 Servings: 3–4 people

An easy way to turn a vegetable soup into a creamier, more nutritious, and flavorful dish. Cashew cream adds silkiness and depth, while the vegetable, pomegranate, and nut topping provides texture and freshness. A simple recipe to enjoy vegetables with a different twist.

Ingredients:

• Vegetables to taste: zucchini, leek, carrot, potato or pumpkin. (1 of each)
• 2 tablespoons of cashew cream
• Extra virgin olive oil
• Salt and pepper
• Topping: pomegranate seeds, chopped nuts

Instructions:

1. Prepare the vegetables. Wash the leek, zucchini, carrot, and potato well. Peel the carrot and potato and cut all the vegetables into medium pieces.
2. In a pot, add the olive oil and sauté the leek for 2–3 minutes over medium heat. Add the rest of the vegetables, pour in the water or stock, and cook for 12–15 minutes, until very tender.
3. Blend the vegetables with an immersion blender until you get a smooth, homogeneous cream.
4. Add 2 tablespoons of cashew cream, stir or blend a few more seconds to fully incorporate it and adjust the creamy texture.
5. Serve the soup hot and top with cooked vegetables, pomegranate seeds, and chopped nuts, finishing with a drizzle of olive oil.