160 g leek (or 2 white onions)
1 zucchini
1 large potato
3–4 bunches of fresh dill
Zest and juice from 1/2 lemon
2 tbsp cashew cream
1.2 L vegetable stock
Salt and pepper, to taste
Cooking instructions. Step by step
1. Sauté the leek and zucchini in a little olive oil.
2. When the vegetables start to soften, add the vegetable broth and the diced potato (for creaminess, instead of flour used in the classic recipe). Cover the pot and let it simmer until the potatoes are fully cooked.
3. Remove the pot from the heat and blend with an immersion blender until you get a smooth, creamy soup. Then return it to the heat, add the chopped dill, and let it simmer for about 5 minutes.
4. Turn off the heat, adjust with salt and pepper, add the lemon juice and zest, then finish with the cashew cream.
