Cashew And Leek Soup - cooking recipe

Ingredients

4 tablespoons ghee or 4 tablespoons vegetable oil
200 g about 2 cups cashews
8 leeks, thoroughly washed and finely chopped (the outer leaves discarded) or 4 celery ribs, diced and 4 leeks thoroughly washed and finely chopped (the outer leaves discarded)
4 garlic cloves, finely chopped
3 medium potatoes, diced
2 liters water (posted separately ( Vegetable Stock #135453) or 2 liters stock (posted separately, Vegetable Stock #135453)
sea salt, to taste
fresh ground black pepper, to taste

Preparation

Heat ghee or oil in a heavy-based pan over a medium heat and cook the cashews, garlic and leeks (or leeks and celery) until the cashews start to soften and brown.
Add the potato and water or stock, and cook over a medium heat for 30 minutes, or until the vegetables and nuts have softened. Season to taste with salt and freshly ground black pepper.
Remove from the heat, allow to cool slightly, then blend in a blender or food processor, or with an immersion blender, and serve hot with warm crispy rolls.