Another recipe using raw cashews to create a creamy base. If you haven't tried this I'm encouraging you to give it a try. But don't take a can of salted cashews and use in place of raw. You may need to pick these up outside of Redwood Falls! Try Cashwise! The cashew base adds a creamy and hearty base to this great soup.
Creamy Kale & Mushroom Soup
adapted from the Creamy Wild Rice Soup at highcarbhannah.co
Ready In: 40 minutes Prep: 10 minutes Cook: 30 minutes Servings: 6
Saute Ingredients
2 cups baby bella mushrooms, sliced
1/2 a large yellow onion, chopped
3 cloves garlic, minced
Cashew Cream Ingredients
1/2 cup raw cashews (soaked in 1 cup water for 3-4 hours)
1 tbsp nutritional yeast
2 tbsp tamari
1 tbsp apple cider vinegar or lemon juice
Soup Ingredients
2 cups kale, chopped
3 cups low sodium vegetable broth
2 tbsp Italian seasoning
1-10 oz package of cauliflower rice
Instructions
Place a large sauce pan on medium heat and add a few tablespoons of water to it. Add in your chopped onions, garlic and mushrooms and saute until the mushrooms become translucent (about 5 minutes).
While the saute is cooking, add your cashews (with the water from it soaking), tamari, nutritional yeast and apple cider vinegar into your blender and blend on high until smooth. I use a vitamix and blend for a minute until it turns to a cream like texture.
Once the saute is done add the rest of your ingredients into your pot (except the cashew cream we just made). Bring to a boil, reduce heat to a simmer, cover and cook about 30 minutes.
Once its done stir and add in your cashew cream. Add some extra black pepper on top and enjoy.
