Creamy Quinoa Leek Bisque (Gluten-Free, Vegan / Plant-Based

• Vegetarian
• Gluten free

• Produce

  • 1 stalk Celery
  • 2 large cloves Garlic, fresh
  • 2 Leeks, fresh

• Canned Goods

  • 3 cups Vegetable broth

• Condiments

  • 1 tbsp Red wine vinegar or lemon juice

• Pasta & Grains

  • 1/2 cup Sprouted quinoa

• Baking & Spices

  • 1 dash Black pepper, finely ground
  • 1/2 tsp Sea salt, finely ground

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Cashews, raw

• Dairy

  • 1 Cashew milk

Found on nutritionicity.com

Description

Directions

• 1) Place raw cashews in microwave safe bowl with 1 cup of water and micro on high power for 2 minutes. Allow to soak in water for 20 minutes while preparing vegetables. Alternatively, cashews can be soaked in water that has been heated to a boil on the stovetop and then removed from heat to soak.
• 2) In a large saucepan add leeks, garlic and celery to heated olive oil over medium heat. Add salt and pepper and saute until vegetables begin to appear translucent. Stir occasionally.
• 3) While vegetables are sauteing, drain cashews and place in a blender with 1 cup vegetable broth. Blend on medium-medium/high speed until smooth (approx. 1-2 minutes). (see picture in post)
• 4) Add quinoa to sauted vegetables in saucepan and stir. Allow to continue to cook for 1 minute. Pour remaining 2 cups of vegetable broth in saucepan with vegetables and quinoa and bring to a boil. Reduce to low heat and continue to cook for 15 minutes. Stir and remove from heat. Allow to cool for 5 minutes.
• 5) Add vegetable quinoa mixture to cashew cream in blender. Depending on the size of your blender this may have to be done in batches. Cover blender with lid, but open lid a tiny crack and hold it with your hand. Do this just enough that heat can escape and wont cause pressure to build as you blend the heated ingredients. Pulse a couple of times to begin to break down the vegetables, then blend on medium-medium/high speed until smooth. Carefully remove lid. Add vinegar or lemon juice and blend until mixed. If a warmer serving temperature is desired soup can be placed back in saucepan and warmed. If a thinner consistency is desired cashew milk can be added to the soup in the saucepan as well. I would not recommend adding more than 1/2 cup of cashew milk as the flavor may be altered at that point.

Nutrition