This is perfect for a simple lunch or dinner. The cashew cream adds rich flavor and a creamy texture. Hot, crusty whole grain bread makes for a perfect meal.  

• 1 tablespoon of oil or ¼ cup of vegetable broth, for sautéing
•  1 cup of leeks, washed well, chopped
•  1 medium carrot, peeled, diced
•  1 celery stalk, diced
• 2 cloves garlic, minced
•  2 tablespoons flour
•  1 teaspoon salt
•  Freshly ground pepper, to taste
•  6 cups of vegetable broth
•  2 fresh Roma tomatoes or 1 (28 oz) can of whole diced fire-roasted tomatoes with juice
•  1 tablespoon tomato paste
•  1 bay leaf
•  1 teaspoon Deb’s Seasoning (page 269)
•  1 tablespoon fresh parsley, diced
•  ½ cup cashew cream
•  A couple of dashes of Tabasco® for heat (optional)

Begin by making cashew cream (recipe below).  Heat soup pot over medium heat. Add oil or ¼ cup of vegetable broth then leeks, carrot, celery and garlic. Cook for 10 minutes or until vegetables are tender.  Stir flour, salt and pepper around in the soup pot and cook for a couple of minutes. Add 6 cups of vegetable broth, tomatoes, tomato paste, bay leaf, Deb’s Seasoning and parsley. Reduce heat to simmer and cook for 15 minutes.  Add cashew cream and simmer for 10 minutes, but do not let soup boil. Remove bay leaf. Either puree soup in food processor or use an immersion blender directly in the pot. Check for seasonings and adjust for taste. Garlic croutons added to the top is a nice garnish.

 Hint:

 Cashew cream can be refrigerated for 2-3 days and frozen up to 6 months.

Cashew Cream

• 2 ¼ cup raw cashews
•  ½ cup water

Let cashews soak in water for an hour or longer. Put cashews with water in a blender. Blend until all graininess is gone and mixture is smooth. Add to recipe when needed.