"Cheesy" Kale Soup
Delicious, nutrient dense and so easy to make, this recipe is a keeper! Yellow split peas make it rich and creamy and nutritional yeast contributes a cheesy flavor.
1/2 cup yellow split peas
1 onion, chopped
1 cup mushrooms, sliced
2 cups carrot juice or low sodium vegetable broth
15 ounces tomato sauce, no-salt added or low-sodium (see note)
1 pound kale, tough stems and center ribs removed and leaves coarsely chopped
In a pressure cooker, cover yellow split peas with about 2 1/2 cups of water and cook on high pressure for 6-8 minutes.
Add remaining ingredients except cashew butter and cook on high pressure for 1 minute. Release pressure and blend soup with cashew butter.
Sprinkle with nutritional yeast before serving.
To make without a pressure cooker:
Precook the split peas until soft.
Combine cooked split peas with all remaining ingredients except cashew butter. Bring to a boil, reduce heat, and simmer until kale is tender (about 15 minutes). Add water as needed to achieve desired consistency. Stir in cashew butter. Sprinkle with nutritional yeast before serving.
Note: To avoid potential BPA exposure, choose tomato products packaged in cartons or glass.
Calories 393; Protein 18 g; Carbohydrates 49 g; Sugars 12 g; Total Fat 17 g; Saturated Fat 3.3 g; Cholesterol 0 mg; Sodium 116 mg; Fiber 6.9 g; Beta-Carotene 14544 ug; Vitamin C 62 mg; Calcium 124 mg; Iron 5.2 mg; Folate 122 ug; Magnesium 165 mg; Potassium 1352 mg; Zinc 3.9 mg; Selenium 7 ug