Potato-Kale Soup

Author: Heather Leno
Servings – 6 Prep Time  – 20 Cook Time – 20
Ingredients:

For Kettle:

2 cups hot water

1/2 cup chopped onion

1/2 cup chopped celery

6 cups peeled and 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 Chick-Like Seasoning

3/4 tsp dried dill weed

4 med-sized kale leaves, minced —be sure and cut out the core & any large veins

 

For Blender:

1 cup unsweetened almond milk

1/2 cup raw cashews

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:

  1. 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.
  2. 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.
  3. Serve with a green salad and some crusty whole-grain bread.
Notes: