Creamy Leek and Potato Soup

Wrapped In Newspaper



  1. For the cashew cream:
  2. 2 1/2 oz cashews, soaked for 4 hours, preferably overnight
  3. Scant 1/2 cup water
  4. 1 tbsp lemon juice
  5. For the polenta croutons:
  6. 6 tbsp dried polenta
  7. 1 1/2 cup water
  8. 2 tbsp chopped walnuts
  9. 1 tsp dill
  10. For the soup:
  11. 3 leeks
  12. 1 onion
  13. 2 cloves garlic
  14. 2 carrots
  15. 2-3 potatoes
  16. 1/2 tsp cumin
  17. 1/2 tsp dill
  18. 1 1/2 tbsp bouillon stock
  19. 4 1/4 cup water
  20. 1 tbsp olive oil

There’s nothing like soup on chilly days to warm you up and it only takes a little bit of effort to go from a basic soup to amazingly delicious. This is the best soup ever!


  • Start by cooking the polenta in the water, according to the packet instructions. When the polenta is almost ready, stir in the walnuts and dill. Pour the thickened mixture onto a parchment-lined baking tray and spread to about 1/4 inch thick and set aside to cool.
  • Roughly chop all the veg for the soup. Add the onions to a large saucepan with a little oil and cook on medium heat until they start to soften.
  • Then add the garlic, leek, carrot, and potato and half cover the pan with a lid for about 5-10 minutes before adding the cumin and garlic.
  • Stir for a few minutes then boil the water and add to the pan along with the stock. Leave to simmer for around 30 minutes until the potatoes are soft.
  • While the soup is cooking, prepare the cashew cream. Drain the cashews from the water they have been soaking in and rinse. Blend with 1/2 cup of water and the lemon juice until completely smooth, this may take a few minutes. Set aside or make in advance and put in the fridge until you’re ready to use it.
  • Return to the cooled polenta and chop into crouton-sized chunks. Cook under the grill on high heat for around 10-15 minutes, turning occasionally until the croutons are evenly crisp on all sides.
  • When the soup is ready add half the cashew cream. Then blend the soup until smooth, either in the pan using a stick blender or pouring it into a food processor.
  • Serve in warm bowls, spooning over more cashew cream into each bowl and topping with the croutons.


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