- 1 leek
- 2 courgettes
- 1 garlic clove
- 1 large potato
- 1 vegetable stock cube
- 35g cashews
- 100g baby leaf spinach
- ½ x 20cl soya cream
- 2 tbsp olive oil
- Sea salt
- 700ml boiling water
- Freshly ground pepper
- Large pan with a lid
- Vegetable peeler
- Measuring jug
- Small frying pan
- 1.
Trim the leek, halve it lengthways and rinse out any grit. Slice the leek as thinly as possible. Trim the courgettes and chop them into small chunks.
- 2.
Place a large pan on a medium heat. Add 2 tbsp olive oil, the leek, courgettes and a pinch of salt. Fry on a medium-low heat for 5-6 mins, stirring often, till the leek and courgette are glossy.
- 3.
Meanwhile, peel and crush the garlic. Peel and chop the potato into small chunks. Fill your kettle and boil it.
- 4.
Add the garlic to the pan and cook for 1 min, stirring. Add the potato and 700ml hot water from the kettle. Crumble in the stock cube and stir. Cover and simmer for 12-15 mins till the potatoes are soft when pierced with a knife.
- 5.
Meanwhile, warm a small frying pan on the heat for 1 min then add the cashews. Toast for 2-3 mins till the nuts are golden. Tip the toasted cashews onto a plate to cool, then roughly chop them.
- 6.
When the potatoes are soft, add the baby leaf spinach to the pan. Stir and cook for 3 mins, till the spinach has wilted.
- 7.
Pour in half of the carton of soya cream. Blend the soup with a hand blender in the pan till smooth and creamy, or pour it into a blender – in batches if necessary – and whizz till smooth.
- 8.
Taste and add more salt or some pepper if needed. Ladle the soup into warm bowls and top with the toasted cashews, drizzling over the rest of the soya cream, if you like (see our tip), to serve.
- Tip
Eat & Keep
This soup will keep in the fridge for up to 3 days or you can freeze it for up to 3 months (minus it's topping). Simply divide into individual tubs, cool and then seal and chill or freeze. Defrost overnight and make sure it's piping hot all the way through when it's reheated.