Kale is great chopped up and mixed into lettuce salads, lightly sauteed and eaten alone, or popped into a soup. I’ve mixed it in macaroni and cheese, lasagne, and smoothies. My daughter doesn’t know. 🙂
Anyway, this is a great tasting dish that comes together in minutes. The most time consuming part was pre-soaking the cashews! Once you get that part done, the dish goes from assembly to table in less than 30 minutes.
- ½ cup raw cashews, soaked over night in 1 cup water
- 1-2 tsps olive oil
- 1 medium yellow onion, chopped small
- 4 cloves garlic, minced
- 2 tsps dried basil leaves
- 1-1/2 tsps dried sage
- ¼ tsp Himalayan pink salt
- 4 cups low sodium vegetable broth
- 2 cans white beans, drained
- 1 cup chopped sun-dried tomatoes (drain of oil if oil packed)
- 5 cups finely chopped kale leaves (not stems)
- salt and pepper to taste
- fresh basil leaves (optional)
- red pepper flakes (optional)
- Soak cashews in water for 6-8 hours. Drain, rinse and set aside until ready to make your soup.
- Heat olive oil over medium heat in large pot.
- Add onions and garlic, saute until translucent, stirring frequently.
- Add the basil, sage, salt, broth and tomatoes. Return to a boil and simmer, uncovered, for 15 minutes.
- While soup base is cooking, put ½ cup water and cashews in blender and blend until smooth.
- Add the cashew cream and kale to the soup, and stir to combine. Cover and turn heat off. Let pot sit on stove eye for about 8-10 minutes. Kale should be wilted.
- Stir and divide into individual serving bowls, adding additional salt, pepper, fresh basil or red pepper flakes if desired.
Category: Light Meals