Cream of Kale Soup
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Cream of Kale Soup
Ingredients
½ cup raw cashews
1 Tbsp grapeseed oil
1 medium onion diced
½ tsp salt
1 large Yukon gold potato
2 garlic cloves, chopped
2 tsp herbes de Provence
½ tsp black pepper
¼ tsp cayenne pepper
4 cups low sodium vegetable broth
6 cups chopped kale
Juice of 1 lemon
Instructions for soup
Cover cashews with water and let soak for 2 or more hours. Drain cashews and place in blender with ½ cup water. Blend until smooth.
Heat the oil in a large sauce pan. Place onion and salt in pan and heat until onions have softened. Add potato and garlic and heat for 2 minutes. Add the herbs, pepper and cayenne and heat for about 30 seconds. Pour in broth and bring to a boil reduce heat to low and let simmer until potatoes are fork tender. Stir in 4 cups of the chopped kale and lemon juice and remove from heat. Let sit for 10 minutes.
Place soup in blender and blend until smooth. Return to pan and stir in cashew cream. Taste and adjust seasoning as needed. Place soup in serving bowls and serve topped with kale chips and drizzle with olive oil.
Instructions for kale chips
2 Tbsp extra virgin olive oil
2 cups roughly torn kale leaves, stems removed
Wash and dry kale leaves. Massage leaves with oil and sea salt and spread on a baking sheet. Bake kale chips in a 300F oven for 10 minutes. Rotate pan and bake another 5 minutes.
What I Eat for bigFou - 2019