Potato soup is a favorite with so many people. Since learning how good kale and other greens are for your arteries and bones and probably every other part of your body, I look for tasty ways to include it in our meals. Truly, this recipe is another great way to eat your greens, so why not give it a try! Even children will bite for kale in this soup. The creaminess that comes from the blended cashews adds a special depth and pairs nicely with the vegetables.
I’m not much on gadgets, but one of those dice wizards like the Vidalia makes fast and perfect work of chopping all the veggies (except for the kale which needs to be minced).
Ingredients
Combine in Kettle:
- 2 cups hot water
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 6 cups diced red or Yukon gold potatoes
- 3/4 - 1 teas salt or to taste
- 2 tbsp McKay's Vegan Chicken-like Seas. --to make your own see Misc
- 3/4 teas dried dill weed
- 4 med-sized kale leaves, minced --be sure and cut out the core & any large veins
Process in Blender:
- 1 cup unsweetened almond milk
- 1/2 cup raw cashews
Final Step:
- 1 cup unsweetened almond milk
- 1 1/2 tbsp lemon juice
Instructions
For Kettle:
- Combine first group of ingredients in kettle, bring to a boil, cover and turn to simmer. Cook until potatoes are tender but not falling apart.
For Blender:
- Blend milk and cashews until nuts are smooth and creamy -- when you feel a little of the sauce between your fingers there should not be any grittiness.
- Add last cup of milk and lemon juice to blender and whiz briefly to mix. Pour into cooked vegetables, cover and simmer lightly until soup is thickened. It will continue to thicken as it stands. You may add more almond milk if you wish a thinner soup. Adjust salt or chicken seasoning accordingly.
- Serve with a green salad and some crusty whole-grain bread.