This hearty and flavourful soup is very simple to make and perfect for a cozy winter meal. The flavour of the potatoes is enriched by roasting them first and can be done ahead of time so it'll take you only 15 minutes to make this delicious soup once you're ready for it!
½cupcashews, quick soak in simmering water for 10 min and drained
salt, to taste
Preheat the oven to 425°F. Line a large baking sheet with parchment paper or oil well. Once oven is preheated, toss the potatoes in 2 tbsp of olive oil on the baking tray and roast for 20-25 minutes, flipping every 10 minutes. They are done once they are easily pierced with a fork and are lightly browned.
In a large soup pot over medium heat, heat the remaining 2 tbsp of olive oil. Sauté the leeks and celery until they soften, about 8 minutes. Add the garlic and sauté another minute until fragrant. Stir in the thyme and black pepper.
De-glaze the pan with the white wine. Add the vegetable stock and roasted potatoes, turn the heat to high and bring to a simmer.
In the meantime, in a high-powered blender, combine the miso paste, cashews and water. Blend on high until smooth, about 2 minutes then stir into the soup pot. Turn off the heat.
Blend the soup with an immersion blender until smooth. If you don't have an immersion blender, you can use a blender - blend the soup in batches, filling the blender only about 1/2 full each time so it doesn't splatter and burn you. Thin with additional soup stock if desired; season with additional salt and pepper, to taste. Enjoy with pretty garnishes such as sliced radish, chives, sautéed leeks slices, fresh thyme, and pumpkin seeds.