Leek is an all-time favorite in soups, and offers a potent cancer-fighting compound found in this allium family of vegetables. Rather than adding potatoes, try including other root vegetables such as parsnips and turnips. Lentils are a great plant protein source and high in fiber. The fresh dill and smooth cashew cream make this dish!
- 1 medium yellow onion, diced
- 1 tablespoon Ghee (clarified butter)
- 2-3 cloves of garlic, diced
- 1 cup split red/orange dahl lentils
- 3-4 cups diced root vegetables (parsnips, turnips, carrots)
- 6 leek stalks, sliced (white parts only)
- ¼ tsp ground Cumin
- ¼ teaspoon ground All Spice
- ¼ teaspoon ground Cardamom
- ¼ teaspoon ground Nutmeg
- 1 teaspoon ground Turmeric
- 1 tsp sea salt
- pinch of cayenne pepper (very potent so a little goes a long way!)
- ½ cup chopped fresh dill
- 5 cups vegetable or chicken stock (home-made or organic store bought)
- Cashew Cream
- 1 cup raw cashews
- 1 cup water
- 2 teaspoons orange juice
- 1 teaspoon grated orange rind (make sure it’s an organic or untreated rind)
- ¼ teaspoon sea salt
- pinch of freshly grated Nutmeg
- Sweat onion & garlic in a large pot with ghee.
- Add all ingredients except fresh dill, bring to boil and simmer gently until vegetables are tender, about 30-40 minutes.
- Puree with a hand-held blender.
- Add fresh dill, finely chopped, right at the end.
- Serve drizzled with cashew cream.
Add all ingredients to a blender and blend until smooth and creamy.
(Cashew Cream recipe adapted from my all-time favorite book “The Cancer-Fighting Kitchen” by Rebecca Katz)