Creamy Roasted Leek, Pea and Cashew Soup with Mint and Lemon
An original, silky and aromatic soup that combines roasted leeks, sweet peas and cashews for a creamy dairy-free texture. Fresh mint and lemon bring a bright, balanced finish.
Ingredients
- 500 g leeks (solo partes blancas and verde claro, sliced gruesas)
- 300 g frozen peas (no es necesario descongelar)
- 90 g raw cashews (unsalted)
- 120 g yellow onion (chopped)
- 12 g garlic (pelado)
- 900 ml vegetable broth (hot)
- 30 ml olive oil (divided)
- 10 g fresh mint leaves (compactadas, more extra for servir)
- 2 g lemon zest (finely grated)
- 30 ml lemon juice (freshly squeezed)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 1 g ground cumin (optional, for profundidad)
- 120 ml water (solo si hace falta ajustar the textura)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Place the leeks, onion, and garlic on a baking tray. Add 1 tablespoon olive oil, 1/2 teaspoon salt, and the black pepper. Toss well to coat.
- 2
2. Roast the vegetables for 22 minutes at 220 °C / 425 °F, stirring halfway through, until the leeks are tender with golden edges and the onion looks caramelized.
- 3
3. Meanwhile, place the cashews in a heatproof bowl and cover with very hot water. Let them soak for 15 minutes to soften, then drain.
- 4
4. Transfer the roasted leeks, roasted onion, roasted garlic, and drained cashews to a medium pot. Add the vegetable broth and ground cumin.
- 5
5. Bring the pot over medium heat and cook for 8 minutes, until everything is fully heated through and the flavors come together.
- 6
6. Stir in the frozen peas and cook for 3 more minutes, just until tender and bright green.
- 7
7. Remove from the heat. Add the mint leaves, lemon zest, lemon juice, the remaining tablespoon of olive oil, and the remaining salt.
- 8
8. Blend the soup with an immersion blender or in a blender until completely smooth and creamy. If it seems too thick, add the water little by little to adjust the consistency.
- 9
9. Taste and adjust the salt, pepper, or lemon if needed. Warm gently for 1 more minute over low heat if you want to serve it extra hot, without letting it boil.
- 10
10. Serve the soup with extra mint leaves on top and an optional drizzle of olive oil.
Chef tips
For a brighter green color, add the mint at the end and do not boil the soup after blending. For an even silkier texture, pass it through a fine sieve.
Substitutions
You can replace the cashews with soaked sunflower seeds if you need to avoid tree nuts. Mint can be swapped for fresh basil for a sweeter profile. If you do not have leeks, use large scallions, though the flavor will be different.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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