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Ingredients
  • ¼ cup cashews
  • 2 cups low-sodium vegetable broth
  • 1 medium russet potato, scrubbed clean and cut into large dice
  • 2 cups chopped leeks, white and light green parts
  • 3 cloves garlic, chopped
  • ¼ teaspoon dried thyme
  • 3 or 4 bay leaves
  • 1 bunch spinach, washed and stems trimmed
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • ¼ teaspoon freshly ground black pepper
  • Sea salt
Steps
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