One-pot lentil soup with leek, sweet potato, squash, bulgur and cashew cream

Ingredients

• 2 leeks, chopped
• 2 celery stalks, diced
• 3 tomatoes, chopped
• 1 small sweet potato, diced
• 1 large carrot chopped
• 1 cup butternut squash, cubed
• 3/4 cup green lentils
• 1/4 cup bulgur
• 2 cups veg broth
• 3 cups water
• 1/2 tbsp dried thyme
• 1/2 tsp cumin powder
• 1/4 cup fresh parsley, chopped
• Juice of 1/2 lemon
• Salt
• Pepper

Instructions:

Heat a deep pot (medium heat), add the chopped leak, carrots, sweet potatoes, squash, celery and sauté for 5 minutes. Add the tomatoes and sauté for 2 minutes. Season with salt and pepper. Now add the vegetable broth and water. Add the dried thyme, cumin powder. Cover and simmer on medium heat until the lentils, squash and the sweet potatoes cook - about 25 minutes. (If the soup is watery, simmer uncovered, for a little longer. You can also remove 1/4 cup of soup and blend it and then add it back to the pot. This will give the soup some thickness.) Add chopped parsley and lemon juice just before serving.

For the cashew cream:

• Soak 1/2 cup cashews in hot water for about an hour. Blend with 1/4 cup water until smooth and creamy.