Creamy Quinoa Leek Bisque pairs a subtle earthy taste with a succulent creamy texture. So velvety smooth you will never know it’s dairy-free. It is decidedly filling, providing warmth and comfort on the coldest of days!
Soup That Warm the Soul
I live in Virginia. Anyone familiar with this part of the country knows that by this time of year we’re usually in the midst of a deep freeze and have probably already had at least one snow. This year was different, and for that I am extremely grateful!
We had temperatures through our Christmas vacation that made it possible to visit some of the picturesque wineries that grace the Virginia countryside and take walks to the nearby lake,. Not to mention dine at local eateries without the primary goal being getting from car to restaurant and back again without freezing! Either way, it’s soup season! And for that I am thankful.
Creamy Quinoa Leek Bisque
I love creamy soups! This year I wanted to create a soup that has that traditional luscious creaminess and delicious flavor while still being dairy-free.
Part of the key to meal satisfaction is feeling full, right? Who wants to walk away from the table saying, “Boy, that was great but I’m still hungry.” I have found that the more nutrients a meal offers, the fuller I feel and the longer the fullness lasts. Well, this soup definitely hits the mark.
Nutritious Plant-based Soup
If you want to find out all of the nutritional benefits of quinoa take a look at the post I did on Simplifying Quinoa.
As for the leeks they are another nutritional unsung hero. Leeks contain chemical compounds like Allicin (also found in close relatives garlic and onions) that are thought to fight free radicals in your body. They are also a generous source of vitamins A and K, folic acid, niacin, riboflavin, magnesium, thiamine and antioxidants. Combine all of this with the healthy fats, protein and other nutrients in the cashews and quinoa and you have a one pot meal — although it makes a great side dish, too.
Why Saponins Should Be Removed
One note before we get on with the recipe. I want to highlight the fact that my recipe calls for sprouted quinoa as this assures that the saponins have been removed. To see why this is important and how you can remove the saponins yourself (if you don’t have sprouted quinoa) check out the “What I Learned About Using Quinoa” paragraph in my How To: The Many Faces of Cooking Quinoa post.
Vegan Gluten-free Soup
Add some grated carrot or chopped chives to the top as a garnish. For a nice pairing you could also serve this soup as a side dish with a fresh green salad and some gluten-free bread! I tried this and it was delicious! I hope you love this vegan gluten-free soup! Enjoy!!