Ingredients
Produce
- 3 cloves, garlic
- 1 1/2 cups kale
- 1 onion, small
- 2 cups potatoes
Garnish
- 1 scallion / green onions
Seasoning
- 3 cups vegetable stock
- 1/2 tsp white pepper
- 1/2 tsp salt
- 2Tbsp olive oil
Cashew Cream
- 1/2 cup cashews
- 1/2 cup boiling water
Instructions
- Add cashews and boiling water to a small high speed or grinding blender to soak and soften.
- Heat oil in large pot. Add onions and garlic and cook until onions are translucent (3-5 mins).
- Add vegetable broth, potatoes, salt and pepper to pot and cook covered on medium until potatoes are fully cooked and are starting to break apart (about 20 mins).
- Once potatoes are cooked, mash them a bit with a fork so that half of them are broken apart.
- Add kale to soup and cook for a few minutes until kale is done to your liking.
- Add cashew cream to pot and stir until fully combined and cook for another few minutes.
- Top with scallions and enjoy!
Notes
- 231 calories per serve if made as directed.
- you can use a pressure cooker instead and plunge an immersion blender in a few times to add extra creaminess to the dairy free soup. Just saute first and leave the cream and garnish until last. Cook for 20 minutes in pressure cooker and reduce stock fluid to 2 cups.
- you can blend the soup completely if prefered, and you can substitute or add in cabbage, spinach, cauliflower for whatever desired effect.