Vegan Vichyssoise Vert

This soup was invented from the need to incorporate some leftover southern greens. They were sitting in the fridge yearning to be mixed with potatoes. As I was chopping the leeks, I realized that the soup would be missing it's protein. I rummaged around for legumes or some silken tofu to no avail. I came across some cashews and there the Vischyssoise was born. Vischyssoise is traditionally an extremely rich and creamy potato, leek soup. Well being vegan and enjoying raw cashew cream, why not? The toasted cashews add a new dimension of creamy richness. The greens add a fabulous vibrant color and earthiness. 

2 cups mixed collard/mustard greens lightly steamed (with their steaming broth)

1 cup chopped leeks

2 cups chopped/peeled potatoes

2 cups cashews, raw unsalted

2-3 cups veggie broth (depending how much steaming broth from above, total amount of liquid should be around 5-6 cups)

Salt & Pepper to taste 

Olive Oil for garnish

1. In your soup pot, saute leeks with some olive oil until tender
2. Add cashews. Stir consistently until the cashews turn golden brown.
3. Add potatoes and broth. Cook until potatoes are soft.
4. Add greens and their broth to potato/cashew/leek mixture.
5. Using a submergeable blender, blend until smooth. 
6. Salt & Pepper to taste.
7. Serve with a drizzle of 0live oil and fresh ground pepper.