Creamy Kale and Potato Soup
This is a creamy, delicious kale and potato blended soup with a cashew sour cream mixed right in and kale chips on top. Great for colder days and wonderful reheated as leftovers!
Equipment
- Oven
- Baking Sheet
- Immersion Blender
- Soup Pot
Ingredients
- 1 ½ tablespoons olive oil
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1 medium shallot, minced
- 1 yellow onion, finely diced
- 2 bunches of lacinato kale, de-ribbed and divided (1 ½ for soup, ½ for kale chips)
- 1 russet potato, peeled and cut into 1’’ cubes
- 5 – 6 cups vegetable broth or stock
- ½ of the cashew sour cream, (recipe below)
- 1 teaspoon – ½ tablespoon white wine vinegar
- Salt and pepper
For the Kale Chips:
- Handful of kale, de-ribbed
- Olive oil
- Salt and Pepper
For the cashew sour cream
- ½ cup raw cashews, soaked for 30 minutes in hot water
- Juice from 1 lemon, about 1/4 cup
- 1 - 2 tablespoons water, or until desired thinness and consistency
- Some salt
Instructions
For the Kale Chips
- De-rib the kale, tear into bite-sized chunks, toss with a little olive oil, salt and pepper, and bake on 250°F for 15 – 20 minutes, until crispy.
For the Cashew Cream
- After soaking the raw cashews, blend them with the lemon juice, water and salt until smooth. Store in fridge for later use.
For the Soup
- In a soup pot on medium heat, sauté the garlic, ginger and shallot for 2 – 3 minutes in olive oil. Then add the onion, and sauté for another 5 minutes or so.
- After that, add the kale, potato, broth or stock, and bring to a rolling boil. Reduce heat to medium-low and cook for about 15 – 20 minutes, until the potato is tender.
- While this is happening, make the cashew sour cream and finish up the kale chips.
- Remove the soup from the oven, and using an immersion blender, blend all the ingredients together well. Add ½ of the cashew sour cream to the soup and save the other ½ for garnish, and then return the soup to the stove to heat through, about 5 minutes.
- Serve the kale soup with a dollop of cashew cream and crispy kale chips on top.
Video
Nutrition
Serving 1 bowl Calories 196 kcal Carbohydrates 17.3 g Protein 9.4 g Fat 10.3 g Saturated Fat 2 g Sodium 799 mg Potassium 387 mg Fiber 2.1 g Sugar 2.4 g Calcium 126 mg Iron 3 mg
Did You Make This Recipe?Tag @thatvegannephew on Instagram with the hashtag #thatvegannephew !