Recipes
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This plant-based Mushroom, Leek and Sweet Potato Soup is one of my favorites. It's slightly sweet, salty and tangy - the perfect combination to make your tastebuds beg for more. Pair it with a loaf of crusty sourdough and you'll be going back for thirds.
• 1/2 cup raw cashews
• 4 small-medium leeks
• 1 medium sweet onion
• 4 tbsp coconut oil
• 1 small sweet potato, chopped
• 1 Bay leaf
• 2 cloves Fermented black garlic, smashed
• 1 Dried adobo pepper
• 4 cups filtered water (plus more for soaking cashews)
• 12 ounces fresh shiitake mushrooms, roughly chopped (about 20 mushrooms)
• 5 cloves garlic, roughly chopped
• 2 tbsp apple cider vinegar
• 1/4 tsp salt, plus more to taste
1. Put cashews in a small bowl and cover with water. Set aside.
2. Add leeks, onion, a pinch of salt and 2 Tablespoons coconut oil to a large stockpot and sauté over medium-high heat until leeks become fragrant and onions are translucent. (About 5 minutes.)
3. Add the sweet potato, bay leaf, black garlic, dried pepper and water. Bring to a boil and immediately lower to a simmer. Simmer for 20 minutes.
4. While soup is simmering, add shiitakes, garlic, a pinch of salt and 2 tablespoons coconut oil to a pan and sauté until shiitakes are browned and significantly-reduced in size.
5. In a blender, blend the cashew/water mixture until smooth.
6. When soup is done simmering, remove from heat. Add mushroom-garlic mix, cashew-water blend, 1/4 teaspoon salt and 2 tablespoons apple cider vinegar to the pot and use a hand mixer to blend until smooth.
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