Creamy Kale & Cashew Nut Soup

kalesoup My Creamy Kale & Cashew Nut soup contains no dairy or coconut milk.. The creaminess of this soup comes from the cashews and zucchini – ingenious!

 

I like this soup because it’s actually hard to believe that it does not contain any cream. It’s also a tasty and easy way to sneak a little more Kale into your diet.

 

Creamy Kale
 
A dairy free creamy Kale Soup – great for the winter months.
Paleo Princess:
Cuisine: Modern Australian
Ingredients
  • 300g chopped leek (see notes)
  • 2 tablespoons of olive oil
  • 6 cloves of garlic (approx 20g), peeled and chopped
  • 2 medium zucchinis (approx 500g), sliced into half moons
  • 3 stems of celery (150g), thinly sliced
  • 5 tightly packed cups of shredded kale (see notes)
  • 6 cups vegetable stock
  • 1 cup raw, unsalted cashews
  • 1 small sweet potato (110g – 150g)
  • ½ teaspoon fresh (or dried) thyme leaves
  • ½ teaspoon onion powder (see notes)
  • ½ teaspoon ground cumin
  • ¼ teaspoon himalayan salt
  • cracked black pepper (to taste)
Instructions
  1. Place cashews in a bowl and add 2 cups of boiling water – allow cashews to soak for at least 2 hours before you move on to the next step.
  2. Heat olive oil in a large frypan.
  3. Add leeks, garlic and celery and stir until leeks are soft.
  4. Transfer leek mixture into a large pot.
  5. Add vegetable stock, zucchini, chopped sweet potato, salt, cumin, thyme and onion powder.
  6. When mixture starts to boil, reduce heat to allow mixture to simmer until potatoes are cooked.
  7. Remove from heat and allow to cool.
  8. Use an immersion blender to blend the soup (or blend in batches in a food processor) until soup is consistently smooth.
  9. Drain water from cashews and place in a food processor.
  10. Proces the cashews until a paste (it’s ok for it to contain small grainy bits of nuts as this will give the soup some texture)
  11. Add the cashew paste to the soup and mix through.
  12. Take a moment to sample the soup before serving and add cracked black pepper to taste.
Notes
LEEK – For 300g of chopped leek, you will need to use 1 large leek (or 2 small leeks), remove the green leaves of the leek and use the white stem only. Place chopped leek into a colander and rinse with water (this will remove any trapped dirt hiding in the rings of leek).
KALE – You will need a bunch of Kale. Fold each kale leaf in half and remove the middle stem and discard. Slice (shred) the remaining parts of each leaf. If you have any leftover kale leaves, consider making my kale frittatas.
ONION POWDER – make sure you use Onion Powder (not Onion salt). In Australia, you can buy a jar of Masterfoods Onion Powder from the spice section of most grocery stores.