Description
A creamy, health-forward soup made with roasted garlic and a cashew base, featuring kale for added nutrients.
Ingredients
Scale
- 4 heads garlic
- 4 teaspoons olive oil
- Salt and black pepper
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 4 cups vegetable broth or vegan chickenless broth
- 1 cup water
- 1 cup raw cashews
- 1/4 cup nutritional yeast
- 4 cups shredded kale
Instructions
- Preheat your oven to 400°F (200°C) and line a small baking sheet with foil.
- Roast the garlic: slice the tops off the garlic bulbs, place them open side up on foil, drizzle with olive oil, and season with salt and pepper. Roast until deep golden, about 30-40 minutes.
- Wrap the roasted garlic in foil and let rest for 5 minutes.
- In a soup pot, heat 1 tablespoon olive oil over medium-high and sauté the onion for 5 minutes until translucent.
- Add vegetable broth, water, cashews, nutritional yeast, salt, and pepper. Bring to a simmer for 15 minutes.
- Transfer soup in batches to a blender, add roasted garlic, and blend until smooth.
- Return blended soup to pot, stir in the kale, and simmer for another 5 minutes.
- Serve hot with olive oil drizzle and cracked black pepper.
Notes
For a thinner soup, reserve 1 cup of broth to add after blending. Serve with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg