Cream of Kale Soup
- 1/2 cup (125 mL) raw cashews
- 1 Tbsp (15 mL) grapeseed oil or sunflower oil
- 1 medium yellow onion, diced
- 1/2 tsp (2 mL) salt
- 1 large Yukon Gold potato, peeled and chopped
- 2 garlic cloves, chopped
- 2 tsp (10 mL) herbes de Provence seasoning
- 1/2 tsp (2 mL) black pepper
- 1/4 tsp (1 mL) cayenne
- 4 cups (1 L) low-sodium vegetable broth
- 6 cups (1.5 L) chopped kale
- Juice of 1/2 lemon
- 2 cups (500 mL) kale chips (see Tip)
- 2 Tbsp (30 mL) extra-virgin olive oil
- Cover cashews with water and let soak for 2 or more hours. Drain cashews and place in blender along with 1/2 cup (125 mL) water, or enough to just barely cover cashews. Blend until smooth and remove from blender.
- Heat oil in large saucepan over medium heat. Place onion and salt in pan and heat until onion has softened and is darkening, about 6 minutes. Add potato and garlic; heat for 2 minutes. Place herbes de Provence, black pepper, and cayenne in pan; heat for 30 seconds. Pour broth in pan, bring to a boil, reduce heat to medium-low, and simmer, covered, until potato is fork-tender, about 15 minutes. Stir in chopped kale and lemon juice and remove from heat; let sit for 10 minutes to allow greens to soften.
- 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 a drizzle of olive oil.
You can use store-bought kale chips to garnish this soup or make a batch of your own. Wash and thoroughly dry about 4 cups (1 L) roughly torn kale leaves. Gently massage greens with 2 tsp (10 mL) extra-virgin olive oil or grapeseed oil and a couple pinches of salt, and spread out on a baking sheet. Bake kale chips in 300 F (150 C) oven for 10 minutes; rotate pan and bake for another 5 minutes, or until crispy. Be careful not to burn the leaves.