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
garlic
1/2 teaspoon
olive oil
1 leek,
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 teaspoon
dried thyme
1/2 cup raw
cashews
1 teaspoon
salt
1 1/2 cup of
water
1 sprig of
parsley
1/2 bunch kale, chopped                                        
1/2 teaspoon
aleppo pepper
fresh ground
black pepper, to taste
salt, to
taste
1 lemon cut
into wedges
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 
golden brown.
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
minutes.
Place the cashews, salt , parsley and water in a high speed blender or
Vitamix and blend until 
smooth. 
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 
smooth.
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
presentation.  


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