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Cheesy Creamy Kale Soup

Cheesy, Creamy Kale Soup

This soup is an homage to this summer’s garden, resplendent with greens, but also an acknowledgement that it’s the time of the year for craving warming, rich winter fare. This soup hot all the right notes: a little cheesy from the nutritional yeast, zesty from the spices, and creamy from the cashews and potatoes, blended together to make a silky, luscious meal that soothes the chilled soul. Enjoy as a side to a main dish or alongside some bread and salad for a light meal.
 
Speaking of great food, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.

 

Cheesy Creamy Kale Soup

⅔ cup raw and unsalted cashews or cashew pieces, covered in water and soaked for 30 minutes
tablespoon coconut or olive oil
2 cups russet or Yukon potatoes, peeled and diced
1 cup yellow onion, diced
1 tablespoon garlic, minced
1 tablespoon low-sodium tamari
Approximately 3 cups low-sodium vegetable broth, divided
2 cups water
⅓ cup nutritional yeast
5 ounces curly kale, stems removed, coarsely chopped
1 tablespoon dried dill
1 teaspoon cayenne pepper
1 tablespoon fresh lemon juice
Salt and pepper to taste



Drain the cashews that had been soaking

Add the oil to a large pot over medium heat, heat for a minute, then add the potatoes, onion and garlic, stirring often to coat. After four minutes, add the tamari, briefly saute, and add cup vegetable broth. Partially cover and cook for 25 minutes or until the potato pieces are tender, stirring every few minutes and adding a tablespoon more or so of broth if needed to keep everything from sticking. 

Add 2 cups of broth, two cups of water and the cashews to a blender along with the nutritional yeast. Blend until smooth and add to the pot with the potatoes and kale. Partially cover again and continue cooking over medium heat for ten minutes. Using an immersion blender or blending in batches in a regular blender, process until desired smoothness. Add the dill, cayenne, fresh lemon juice, salt and pepper.



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