This super nutritious soup is a great detoxing, antioxidant thanks to kale, rich in vitamins A, C, K, and calcium, potassium, iron, magnesium, and manganese. Kale’s balanced ratio of omega-3 and omega-6 fatty acids fights against inflammation in the body.
Cashew Cream Kale Soup (Blender Recipe)
Yield: 2.5 cups
2 cups chicken broth (or vegetable broth)
½ cup cashew milk or your preference
2 handfuls of fresh kale
One-half sweet yellow onion, diced
2 or 3 garlic cloves, chopped
Dash of Himalayan Sea salt
Dash of Mrs. Dash seasoning, original, salt-free
1 teaspoon nutritional yeast
Fresh cracked black pepper, to taste
1. To a sauce pot add: broth, cashew milk, kale, onions and garlic cloves. Stir and cook over medium high heat for a few minutes, just until kale is wilted and onions are translucent.
2. Carefully pour hot mixture into a Vitamix or blender.
3. Add sea salt, Mrs. Dash, nutritional yeast and black pepper, to taste to the hot mixture in the blender. Affix lid and start on lowest setting. Quickly increase to variable 10 and then high speed, if using a Vitamix. Blend on high until soup is smooth.
4. Pour hot soup into mugs and let cool slightly before sipping.
This recipe was adapted with permission from Lea Ann Savage, aka The Blender Lady.
Variation: In the original recipe Lea Ann adds 1/8 cup of shredded sharp cheddar cheese instead of nutritional yeast. She also gives the option of using water instead of broth.
Related articles of interest:
Learn how to make cashew milk in your blender.
Deborah Tukua is the editor of Journey to Natural Living and author of the healthy fresh from the blender recipe book, Naturally Sweet Blender Treats. She is a freelance writer for the Farmers' Almanac and Chiropractic Economics magazine and author of the book, Marketing Strategies for Chiropractic Success.