Leek – 1 no

Onion – 2 nos

Garlic – 3 cloves

Cashew nuts – 10 nos

Bay leaf – 1 no

Salt and pepper as needed

Coconut oil – 3 tbsps.

Vegetable stock – 1 cup



Wash and cut leek, onion, garlic. Soak the cashew nuts in water for 30 mins.



Heat a pan and add oil. Sauté the garlic, onion, bay leaf and leek in the pan by adding them one after the other.

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Add salt and then add the vegetable stock to the pan. Cook in medium heat for 15 mins and switch off the stove. Let it cool down for few mins. Remove the bay leaf from the pan.



Blend the soaked cashew nut into fine paste with water. Then add the cooked leek, onion mixture to the blender. Blend it to paste with needed salt. Adjust the consistency of the soup with the vegetable stock.

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Transfer the content to the serving bowl.

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