From the farmer’s market, I bring you this wonderfully creamy, vegan soup entirely inspired from the ingredients that called out to me at the White House market.
I love shopping at farmer’s markets – the love affair truly began in Lyon, France with the market, Marché Saint Antoine-Célestins that runs along the Saône River just a few blocks from the center of the city. On a weekday morning, you’d stroll leisurely under the sycamore trees with a beautiful view of the cathedral just across the river as the vendors greet you and tell you about their freshest produce. However, the weekend market was an entirely different event, fun, but you may get your toes run over by little old French ladies toting their wheelie shoppers through the tight crowds. It’s all part of the charm :) The DC markets have a similar allure, but I can’t say I have the same rapport with these farmers – I got spoiled with the daily market just a couple blocks from my apartment in Lyon.
Now, if you live in California, you’re probably still in luck, but I actually made this soup in October, and sadly most of the DC farmer’s markets have now closed for the winter. A big bowl of this comforting soup would be wonderful right now, but it is truly the perfect summer-meets-fall meal. I used the last offerings of the summer corn and combined it with new winter crop of leeks. I didn’t really have a plan when I started, but lemme tell ya, this soup is out of this world. It’s smooth and creamy, bursting with flavor, and it’s also a healthy, vegan soup! So go ahead, have another ladle-full ;)
If you can’t find corn, either use a good frozen corn, or be inspired at your farmer’s market! You could used roasted cauliflower or parsnips instead, if that’s your jam. I also HIGHLY recommend this Creamy Mushroom Soup if you’re in a soup-making mood. Soups are just so easy, and with the right ingredients and the right approach, they quickly become gourmet meals. (Can you tell I love soup?!…I mayyyy have just flown back a 15 pound cast iron bouillabaisse pot to make even more soup.) This one is divine. Try it – it’s my early Christmas present to you!
By the way, your hair looks great today! ;)
Here’s what I did:
Creamy Vegan Corn & Leek Soup
Start by soaking in water (just enough to cover):
-1 cup raw cashews
Dice and sautée in a large pot on medium-high heat:
-2 yellow onions
-1-2 Tbs olive oil
While those sautée for about 5 minutes, cut off the tough dark green ends of the leeks and discard them, dice the rest, then rinse thoroughly to remove all sand and dirt:
Add the leeks to the onions to sautée.
Dice and add immediately to the pot:
-2 cloves garlic
Then add to the pot:
-2 ears corn, shucked and kernels cut off the cob
-3 Tbs chives, chopped
-4 sprigs fresh thyme, leaves removed and chopped (discard the stems)
Let that cook for about 5-10 minutes.
While that cooks, blend the cashews (with the liquid) in a food processor or using an immersion blender. Make sure the cashews are blended into a very thick and creamy mixture with no little lumps.
Add to the pot:
-2 cups of water or vegetable broth
-1 cup light coconut milk
-Juice of 1/2 a lemon
-Salt and pepper
Blend all the ingredients with an immersion blender or in a blender in batches.
Taste and adjust the seasonings. (You might need more salt, pepper, garlic, or thyme.)
Serve hot with chives as a garnish (which I forgot, I course…I was just so hungry!) and with some nice crusty bread. Bon appetit!
**French phrase for fun:
Faites cette soupe ce soir!
Make this soup tonight!