White sweet potato and mushroom soup
- 2-3 tablespoons olive oil
- 1 cup leeks chopped
- 5 cloves garlic minced
- thumb-sized ginger minced
- 300 gr button mushrooms mix white and brown ones
- 700 gr white sweet potatoes cut into cubes
- 7 dl water
- cardamom to taste
- salt to taste
- 60 gr cashews previously soaked for minimum 2 hour
- 2 dl unsweetend almond milk
- 1 tablespoon tapioca flour
In a large pot place 2 tablespoons of olive oil, chopped leeks and sliced mushrooms, and cook over low-medium heat for about 5 minutes until translucent.
Add minced garlic and ginger and cook for another couple of minutes on low.
Add white sweet potatoes and water. Stir well and bring the mixture to a boil.
Reduce the heat to low and simmer for 15 minutes to allow the flavors to infuse. Season with salt and cardamom.
After 15 minutes add cashew cream (see below), and cook for another 5 minutes stirring frequently.
When the soup is done, use the immersion blender to puree the soup completely (or you can transfer the mixture to a blender and blend until smooth and creamy).
Feel free to add more water or unsweetened milk if the soup is too thick to your liking.
Place everything into a high-powered blender and blend on high speed until smooth.
Pour the soup into bowls, garnish with smoked tofu, roasted mushrooms, parsley, thyme...