Cauliflower, Cashew, Potato Leek Soup Recipes, Soups

Serves 6


3 Tblsp avocado oil
1.5 Tblsp butter
2 each leeks, organic, thinly sliced
1.5 cups cashews, roasted
6 each
potatoes, organic, medium size, peeled and diced into 1/4
to 1/2 inch cubes
0.5 each cauliflower head, organic, chopped into bite size pieces
3 quart vegetable broth and/or water
Salt and pepper to taste


  1. In a large pot, heat oil and butter. Add leeks and saute.
  2. Add cashews, potatoes and cauliflower.
  3. Add vegetable broth to cover vegetables. Add more if needed to cover vegetables. Bring to a boil, then reduce heat and simmer about 20 minutes till vegetables are tender, but not mushy.