Creamy Leek Soup

Card image cap

In many parts of the country this soup, served slightly warm, will be very appropriate at this time of the year.  Leftover soup can also double as a dip or salad dressing.

Recipe Author: Beautiful on Raw

Preparation Time: 20

Serves: 4

Ingredients:

  • ¾ cup pine nuts or macadamia nuts (soaked a couple of hours)
  • 1 ½ cup fresh coconut water (from 1 young Thai coconut)
  • 1 cup sweet potatoes, peeled and cubed
  • ½ of an avocado, peeled
  • ¼ cup chopped leeks plus a little more for garnishing
  • 1 tsp. ginger, finely chopped
  • 1/2 tsp. or more ground cumin
  • 1 tsp. ground fenugreek seeds, ground in a coffee grinder
  • ¾ tsp. Celtic sea salt, or to taste
  • pinch of Cayenne pepper for garnishing

Place all ingredients in a high-speed blender and blend until smooth. Run the blender a little longer if you’d like your soup warm.  Garnish with chopped leeks and a pinch of Cayenne pepper.

Ingredients: avocado, coconut, cumin, ginger root, leek, macadamia nuts, pine nuts, sweet potato

Recipe Type: Soup