Cream of Kale Soup
I had some
leftover red potatoes and kale and
wanted some stick-to-your-ribs kind of food.
This cream of kale soup gets its creaminess from the cashews and has a
really nice sweet toasty garlicky flavor.
This recipe will serve 3-4 people.
1 head of
white part only, sliced thin
1 Pound of
red potatoes, skin on, cut into chunks
2 1/2 cups
of low sodium vegetable stock
1/2 cup raw
1 1/2 cup of
1 sprig of
1/2 bunch kale, chopped
black pepper, to taste
1 lemon cut
1 pinch of sweet
paprika for garnish dusting
Cut the end off of the head of garlic, leave the root end
in-tact. Place the head of garlic in tin
foil or a garlic roaster cut side up and give it a little drizzle (1/2 t or
less) of olive oil to coat the
exposed end of the garlic.
Place in an oven at 450̊ for approximately 45 minutes or until very
soft and just starting to turn
Heat the leeks in a sauce pan set on medium with
approximately 1/2 cup of vegetable stock
stirring until soft.
Add the vegetable stock, red potatoes, and thyme to the
leek mixture. Simmer on stove until
potatoes are soft. Approximately 45
Place the cashews, salt , parsley and water in a high speed blender or
Vitamix and blend until
Squeeze the soft roasted garlic into the blender and return to blend on
high until smooth.
Carefully add the leek, potato stock mixture to cashew cream and blend on
high until very
Return the creamy potato mixture to the pan. Add the Aleppo pepper, black pepper, salt to
taste. Stir well. Add the kale and let cook for an additional 5 minutes until tender.
Serve in bowls with a fresh squeeze of lemon and a dusting of sweet paprika for
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