Creamy Artichoke & Leek Soup

Creamy Artichoke & Leek Soup

Vegan . GF

Serves up to 8


  • 1 quart of vegetable broth
  • 1 large leek, diced
  • 1 medium onion, chopped
  • 1 C of raw cashew, soaked (2 hrs.)
  • 2 cans of artichoke hearts
  • 2 C of fresh spinach
  • 1 can black beans
  • Juice of half a lemon
  • 1 ½ Tbsp. vegetable oil
  • 1 tsp of sea salt
  • ½ tsp black pepper
  • dash of cayenne pepper

Garnish: chives and pine nuts

See directions for added water content

Directions: Start by sautéing leeks and onion with vegetable oil for about 5-7 minutes in a large pot. Stir frequently. While it’s sautéing, strain the soaked cashews, throw into a food processor and add 2 cups of water, and process until completely smoothed. Add the vegetable broth to the food processor and pulse until fully incorporated with cashew mix. Add soupy consistency to the sautéing onion and leeks, mix for a few minutes. Once boiling, turn heat to a simmer, add artichoke and black beans, allow to simmer for 5-10 minutes. Then add the lemon, salt, pepper, and cayenne. After mixing, add the fresh spinach and cook down until wilted. Garnish with chives and pine nuts, enjoy!


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