Creamy kale, carrot, and ginger soup.
Equipment for both soups: two good sized pots(one to cook the soup in, and one to pour the soup in after blending each batch), high powered blender (LOVE my Blendtec)
Ingredients
1LB bag frozen cauliflower
1LB bag frozen yellow squash (or zucchini)
1 or 2 bags frozen mushrooms (about a pound)
1 bag frozen chopped onions- frozen onions are strong, I only use about 1/3 of the bag
1 LB bag frozen kale or collards
large bottle of carrot juice (more than a liter)
about 4-5 inch piece of ginger
raw cashews- about 1/4 cup
1. Simmer all the frozen veggies in the carrot juice until soft
2. Blend the soup in batches. In my blender this is usually 4-5 batches, (about 4 coups each). Add a slice of ginger and a SMALL handful of cashews to each batch. I don't measure the cashews, but the whole pot has about 1/4 cup. Pour the blended batches in the clean pot.
3. That's it. :) Makes a large amount of soup, but it freezes well.
Note: Fresh veggies can be used in place of some or all of the frozen: 2 boxes mushrooms, 3-4 sweet onions, 3-4 zucchini or yellow squash, 1 head cauliflower
Creamy cauliflower mushroom soup.
1 sweet onion, chopped
2-3 cloves garlic, chopped
1 pint box of mushrooms, cleaned and sliced
1 head of cauliflower, cut into flowerets
2 - 32 oz boxes of veggie broth
1/4 cup of raw cashews
1. Line a big saute pan or pot with a little veggie broth. (or use water or oil)
2. Saute the onions, garlic, and mushrooms until soft. Add a splash more broth as needed.
3. Add the sauteed veggies to a soup pot, along with the cauliflower, and 7 cups of broth.
4. Simmer with the lid on until the cauliflower is tender.
5. Blend in batches, adding some cashews to each batch. Total cashews added to the whole pots should be 1/4 cup. Pour the blended batches into a clean pot.
