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Recipe by Noha Elbadry-Cloud @leeksnbeets
This soup by @leeksnbeets is the perfect way to transition from winter to spring: cozy, but fresh and bursting with the umami flavors of roasted seasonal vegetables and vibrant herbs. Bored Cow Original makes it super creamy and sneaks in hidden protein. 
VEGAN
FRIENDLY
GLUTEN
FREE
LOW
SUGAR
IN THIS RECIPE
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Preheat oven to 420°F and line a large sheetpan with parchment paper.
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Place leeks, asparagus, zucchini, poblano peppers, celery and garlic on the pan, drizzle with the oil and sprinkle with sea salt.
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Transfer to oven and roast, flipping once halfway through, until all the veggies have softened and gotten crispy at the edges, ~30 mins.
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Remove from oven and let cool to room temperature.
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Once cooled, transfer all the roasted veggies along with the cilantro, dill, cashews, nutritional yeast, Bored Cow, salt & cayenne to a high speed blender.
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Pulse until completely smooth and creamy and add water if texture is too thick until your desired consistency is reached.
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Transfer pureed soup to a pot and heat on medium low until warmed through.
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Serve with your toppings of choice and a side of toasted sourdough.