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"Cheesy" Kale Soup


Serves: 4

Category: Soups and Stews
Author: Argent
Tags: Athletic/Higher caloric, Anti-Cancer/High Micronutrient

Average Rating: 
Rated by: 115 members

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(Give a recipe one to five stars. Click the appropriate star to submit your rating)

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.

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Ingredients:

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
1/2 cup raw cashew butter
2 tablespoons nutritional yeast

Instructions:

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

Comments (82):

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tigress

09/23/2007 08:00 AM

Rated this recipe: (no rating)

Very good. It does taste like there's cheese in it. I think it may become a regular now that I'm over my fear of using the pressure cooker. Just get someone who has one show you how. They can be a great time saver. If you run the pressure cooker under cool water after it cooks, it cools off and the button goes down immediately. Or you can release the steam by tilting the top knob that rattles, to the side. Some pressure cookers have a special lever you engage to release steam. Or you could just do this on the stove top. Enjoy!

G-mama

09/27/2007 11:37 PM

Rated this recipe:

Yum!!!!! We devoured this- very "cheesy" tasting. I'll definitely be making this again asap.

Lorraine

10/30/2007 03:51 PM

Rated this recipe:

This soup was easy to make in the pressure cooker, & my husband and I enjoyed eating it with raw pepitas (just received from www.nutsonline.com) sprinkled on top for good crunch. I also sprinkled nutritional yeast on it which made it deliciously cheesy-tasting. It's not rated a 5 because, without those toppers, it wasn't one of our favorite soups, & didn't look or taste cheesy, as its name implies. The kale gave it a deep green color & distinctive flavor, neither of which reminded me of cheese.

pcleve

09/16/2008 08:11 PM

Rated this recipe:

This was easy and good. Goes into my What to Do with all this kale from the garden file.

maryellen

11/24/2008 10:53 PM

Rated this recipe:

This soup is awesome!!!

Oddprofessor

02/14/2009 01:47 PM

Rated this recipe:

This soup is very good! It's one of the few recipes that I think I could serve to non-ETLers without having to explain it.

Andrea

08/15/2009 01:03 PM

Rated this recipe:

I loved this soup and thought it did have a cheesy flavor- I didn't have a pressure cooker and just cooked the split peas separately and added them into the sauce and kale mix - also sprinkled on brewers yeast - from now on I will make a double batch - 5 star rating from me

K8

08/18/2009 08:46 PM

Rated this recipe: (no rating)

I just made this. I used about four carrots instead of the juice and had no mushrooms, so I omitted those. I added some fresh parsley. I think it's quite good and very rich in taste. I look forward to sharing this with friends.

Laura

08/30/2009 11:02 PM

Rated this recipe:

I just finished making this soup for the first time - it's delicious! I bought a pressure cooker mainly to try this recipe. I got an eight quart pressure cooker, and I think you need that size to make this soup. The pressure cooker takes a long time to get to the cooking stage (maybe 10 mintues) once you add all the kale and other ingredients to the split peas but nothing ended up burning and I just cooked it for the one minute once it reached the proper temperature. Five stars for taste, but I'm giving it 4 stars because it took a long time to make and I ended up having to clean 4 appliances because I made a couple ingredients myself instead of buying them - the cashew butter in the vitaMix, and the carrot juice in the juicer. Add to that the food processor for blending the ingredients after they were all cooked in the pressure cooker. If you buy the carrot juice and cashew butter already made it will save a lot of preparation time and clean-up. However I will definitely be making this tasty soup again!

HCB

11/01/2009 05:47 PM

Rated this recipe: (no rating)

I am eating this now and I likey!

I made it with collards and Kale and brochli. I also used almond butter and added veggie base soup base in place of the carrot. I added lime juice and and a touch of habenero powder. Yes this is a kicken good soup.yummy. I can tell already that it will be even better as leftovers, like a lot of this food it seems to taste better the next day!

vgtrian

01/07/2010 08:19 PM

Rated this recipe:

This is tasty! I added some nutritional yeast right on top when serving. I think next time I will add more mushrooms. But this is good!

Guinivere

04/10/2010 05:14 PM

Rated this recipe:

Love this soup!! I also topped it with nutritional yeast. This will be a repeater.

LeighAnnB

01/18/2011 07:13 PM

Rated this recipe:

Loved this soup! I used a low sodium jarred sauce from Whole Foods and red lentils. Delicious!

haiku

02/16/2011 11:46 AM

Rated this recipe:

SO GOOD! I used low salt pasta sauce (is that what 'tomato sauce' refers to?), added some broccoli, upped the split peas to one cup, and stirred about one tablespoon of nutritional yeast into the pot, and sprinkled some on top when served. Will definitely double the recipe next time.

Dina ETL

02/20/2011 08:02 PM

Rated this recipe:

This was a very tasty and easy to prepare soup. However, be aware that a 6 quart pressure cooker is not large enough to hold all of the ingredients. Also, the split peas foamed, which caused the pressure indicator to get stuck and the steam vent to clog.

mira424

04/07/2011 11:19 PM

Rated this recipe:

I didn't know if I was going to like this since the only kale I have eaten up to this point is kale chips. But I love, love, love this soup. I can definitely see eating this every day for a week. It is like a cheesy tomato soup. Yum!

Sandi

06/02/2011 07:19 PM

Rated this recipe:

Great soup, Argent. I made it in a regular pot, not a pressure cooker. The cashew butter would not mix in adequately, so I blended it with some of the soup (kale and broth), and then returned it to the pot. I served it over wild rice.

valuliana

09/28/2011 12:29 AM

Rated this recipe:

This soup is perfect. PERFECT I tell you! I doubled the recipe on the stovetop and it is lovely on those windy fall days! Can't wait for tomorrow so I can have another bowl!
This comment was last edited on 09/28/2011 12:30 AM

OutdoorLawyer

11/23/2011 05:52 PM

Rated this recipe:

Officially one of the best soups on this website! Loving it! I used 2/3 cup cashews and blended them with a bit of the soup. I also added a little bit of homemade veggie stock because the finished soup was a little thick. Awesome!

Sweetpea1

11/29/2011 12:12 PM

Rated this recipe:

I LOVE this soup!! I made it with veg broth since I didn't have any carrot juice but other than that I followed the recipe. Ate it everyday for a week.

Essie

12/09/2011 12:51 PM

Rated this recipe: (no rating)

I think the instruction to "blend the soup" with the cashew butter is somewhat confusing. The non-pressure cooker version mentions no blending, so I don't think it's supposed to be a smooth/creamy blended soup. That would account for the green/not cheesy look some commenters mentioned. Anyway, it's delicious. First time I made it!

KimberlyD

12/11/2011 09:08 PM

Rated this recipe:

I did nit have Kale but had mustard greens, so I used them! YUMMMMMMMY. This is so good! Love it!

erendis

12/29/2011 01:05 PM

Rated this recipe:

I love this soup- it was the first soup I made on ETL and I'm glad I chose this one to start things off well. One thing that I would do differently next time is cut back on the carrot juice a little as it was too sweet. I think maybe subbing one cup of carrot juice with a cup of water will be fine, and more cost effective too.

sprout

01/02/2012 10:59 PM

Rated this recipe:

Just made it for the first time. It's good. I only had 8 oz of tomato sauce, and I put in 3 tablespoons of nutritional yeast. It was very think so I added about 1 1/2 cups of water after it was all blended. Am I supposed to weigh the 1.5 lbs of Kale before I remove the stems? I weighed it after I removed the stems and maybe put in too much kale because it came out very thick. All the kale didn't fit into my pressure cooker so I did 2 cooking sessions and put half the kale in each time. I'll definitely be making it again.

gigibear

01/27/2012 03:00 PM

Rated this recipe:

This really is an awesome soup! The only thing I do differently is to cook the split peas in some homemade veggie broth. Even my husband likes it (and he's not a vegan or an Eat-to-Live person! :)

MathisFamily

03/17/2012 07:07 PM

Rated this recipe:

I have to give this recipe a 1 star because we spent 20 dollars on ingredients, bought a top of the line pressure cooker (Fagor Duo 8-Quart Stainless Steel Pressure Cooker) and spent an hour cooking it; only to have the split peas burn to the bottom of the pressure cooker. I have no idea how good it is because I had to dump it down the sink. I think some better instructions are in order here.
This comment was last edited on 03/17/2012 07:31 PM

conniemt

04/24/2012 02:53 PM

Rated this recipe:

I keep making this soup because it is so great. I use refrigerated carrot juice (easy) and add more mushrooms (my favorite). Really great recipe!

cmc6614

05/06/2012 05:43 PM

Rated this recipe: (no rating)

At least several recipes that I want to make call for nutritional yeast. I have finally found a place to order it online, but they offer more than one kind. They offer powder or flakes. Does it make a difference which I choose?

dothebartman

06/22/2012 11:56 AM

Rated this recipe: (no rating)

So it calls for 1&1/2 lbs of Kale...is that before or after you remove stems?

Braun

07/03/2012 12:20 PM

Rated this recipe: (no rating)

Soup was REALLY good. Helpful hints...

1. without pressure cooker, peas take 20-30 min to cook
2. 1 1/2 lbs kale is 3 bundles (I weighed mine at the store and bought wayyyyy to much!)
3. 2/3 cup cashews in blender with some soup is same as 1/2 cup cashew butter
4. Nutritional yeast really makes a difference and made it even better

Hope these tips are helpful!

Rosesage

08/25/2012 04:06 PM

Rated this recipe:

A lovely soup and a great way to get your greens, mushroom and onions. I double the amount of mushrooms and sprinkle brewer's yeast on soup when serving.

Jeffk24

08/26/2012 08:06 PM

Rated this recipe:

I love this soup! I've been doing this diet for only a few weeks and have made it 3 times. My wife isn't doing the diet and she loves it too. I agree 1.5 pounds of kale is way too much. I use about 5-7 leaves and that's more than enough. Also I do not use raw cashew butter as its way too expensive. For each bowl I just sprinkle a handful of cashew pieces ( purchased at trader joes).

This is my favorite recipe thus far and will be a regular for a while.

MargieM

09/14/2012 01:57 PM

Rated this recipe:

Thank you Jeffk for the suggestion of using 5-7 kale leaves instead of 1.5 pounds. That was plenty, and the soup turned out fab!

1g0143

09/16/2012 09:31 PM

Rated this recipe:

Just finished the Kale soup, a wonderful surprize as I've never eaten Kale before. This a keeper and one for the double batch list.

1g0143

09/16/2012 09:31 PM

Rated this recipe:

Just finished the Kale soup, a wonderful surprize as I've never eaten Kale before. This a keeper and one for the double batch list.

AlissaP

10/08/2012 08:57 AM

Rated this recipe:

I made a double batch and blended half with the cashews and kept the other half unblended. I liked the unblended version better as a soup as the colors are great. Once you blend with the cashews it goes a kind of orange colour and becomes like a thick paste. I ended up adding some tomato paste to the blended one because it tasted a bit bland. It reminds me of the sauce you have with tinned spaghetti. I might put some kelp or rice noodles with it and see if I can make a healthy 'tinned spaghetti'.

Vicki S

10/22/2012 08:48 PM

Rated this recipe: (no rating)

I just made this for the first time today and loved it. I'm sorry I didn't make a double batch.

Jeannie C.

11/08/2012 08:47 PM

Rated this recipe: (no rating)

My Husband is allergic to cashews. I have been omitting them from recipes. Is there anything that I can replace in recipes for the cashews?

Julie

12/01/2012 02:43 PM

Rated this recipe: (no rating)

Jeannie - I'm sure you could substitute with another healthy nut that Dr F recommends - try macadamia nuts or almonds - won't be the same but may turn out better and let us know!
This comment was last edited on 12/01/2012 02:44 PM

NanetteLS

12/11/2012 01:45 PM

Rated this recipe:

Made this recently and really liked it. Added some Penzeys salt-free seasoning to spice it up a bit. Blended it some in the Ninja which seemed to make it more cohesive and tasty.

tracyspr

12/28/2012 04:49 PM

Rated this recipe:

Awesome. I think this is my favorite recipe. I have only been on the program for 11 days and this soup really does taste like there is cheese in it.

kswanson73

01/25/2013 12:59 PM

Rated this recipe: (no rating)

The recipe calls for raw cashews, but the instructions call for cashew butter. Which is it?

SueMac59

02/05/2013 04:47 PM

Rated this recipe:

Love this soup--5 stars. I substituted hearty vegetable broth (fr. Trader Joe's) for the carrot juice, used a 10 oz. bag of sliced mushrooms, bought a large bunch of kale and used the whole bunch (probably 10 leaves). I ground up the cashews with a cup of the broth in the blender and it was perfect. This is one of our favorite recipes.

Michi25

02/13/2013 08:15 AM

Rated this recipe:

I can only have this soup in very small quantities.

Sandy_G2862

03/08/2013 11:12 PM

Rated this recipe:

I had already made the Golden Austrian Cauliflower Cream soup and it was so good that I was very excited and could not wait to try the Cheesy Kale soup. I finally made it today and I was so disappointed. I followed the directions and had all the proper ingredients but I just did no enjoy it at all. It killed me to do it but I tossed it down the disposal. I tried adding some other seasonings but they did not help and I couldn't think of anything else I could do to make it taste better. I wish I had enjoyed it as much as most of you did. Thank goodness there are many other recipes to try and I am looking forward to doing so.

crissie1019

03/18/2013 11:53 AM

Rated this recipe: (no rating)

Due to nut allergies, I skipped those, but otherwise followed the recipe. Made a large batch, and I'm glad I did. It's very tasty!

MisDestiny

04/02/2013 07:52 PM

Rated this recipe:

This was a hit at our dinner table. I made few alterations: Use raw cashews and an equal part of almond milk whizzed up in a vitamix or ninja instead of the cashew butter. I added 3 cloves of garlic and used only a 5oz package of baby kale which required no cleaning, just chopping. I mixed half the nutritional yeast into the soup and used the rest to sprinkle on too of our servings. Instead of carrot juice I put 6 big carrots and a cup of water in the vitamix...used the whole vegetable = more fiber and nutrients!

lovebugs15

04/08/2013 04:40 PM

Rated this recipe: (no rating)

I love this soup and make it all the time. I sub tahini for the cashew butter and love the flavor of that!

hbielich

04/30/2013 03:24 PM

Rated this recipe:

For the amount of work that goes into it, I don't think it's worth it. 1 1/2 lbs. kale is a lot to clean, strip and chop! I don't have Pressure cooker either, and probably won't be able to get one after the recent events in Boston.
The kale soup was OK, but I would go with the Austrian cauliflower soup or the Tomato Bisk first. I probably won't make this again.
This comment was last edited on 04/30/2013 03:26 PM

LoveToBeFit

06/26/2013 12:29 PM

Rated this recipe:

This soup is absolutely delicious! I put off making it for several months because I couldn't find yellow split peas. I finally made it with green split peas instead. Yum!! There are instructions for making the soup without a pressure cooker in the aggressive vegetarian menu plan. I don't have a pressure cooker but had no problems using a soup pot. Since I don't have a Vitamix (yet) I always use nut butters for a wonderful smooth consistency in all ETL recipes that call for nuts in soup. My Ninja won't grind nuts into nut butter.

DougandMargie

08/24/2013 10:28 AM

Rated this recipe:

Made this last night for the first time. I do not have a pressure cooker. Did not use the full amount of kale, since it wouldn't fit in the pot. (next time I am using my largest soup pot.) After the soup was done cooking, I added the cashew butter and nutritional yeast and blended it a bit with my stick blender, which made it a little less chuncky, but it still stayed an orange-red color. I have loved cheese since I was a kid, so I added the nutritional yeast to the soup and sprinkled some on top. Also followed someone else's advice and sprinkled some raw pumpkin seeds on top. Both my husband and I enjoyed the soup and will make it again.

SuzBee

08/26/2013 01:04 PM

Rated this recipe:

I generally made this to the recipe except I ground my own cashews since I didn't realize you need cashew butter until the instructions say so, and I used my stick blender to get rid of the huge pieces of kale (I bought the 1# bag of precut, prewashed so it was very easy to add). My 6-quart pressure cooker was JUST big enough if I really squished in the kale and I let the pressure reduce naturally instead of releasing it or I think I would have had a mess. My daughter who hates mushrooms even liked it.

jbristowca

08/27/2013 04:58 PM

Rated this recipe: (no rating)

I really don't like kale and I'm always trying to find ways to fix it. I actually liked this soup! It didn't taste anything like cheese to me but I did think it was delicious much to my surprise. I don't have a pressure cooker so just did it in my soup pot but followed the recipe to the letter and it was good.

cama

09/25/2013 09:50 PM

Rated this recipe:

Don't know if it is cheesy, but I like it. Quite tasty. I didn't have tomato sauce, but since it is tomato season, I just cut up some ripe tomatoes.

cama

09/25/2013 09:50 PM

Rated this recipe:

Don't know if it is cheesy, but I like it. Quite tasty. I didn't have tomato sauce, but since it is tomato season, I just cut up some ripe tomatoes.

cama

09/25/2013 09:50 PM

Rated this recipe:

Don't know if it is cheesy, but I like it. Quite tasty. I didn't have tomato sauce, but since it is tomato season, I just cut up some ripe tomatoes.

eat4me

11/08/2013 04:01 PM

Rated this recipe:

I loved this soup but found it to be very thick as recipe is written so I doubled everything except for the kale and onion (I used a huge red onion). I added garlic also because I really like garlic! Delicious soup :)

ingersos

12/16/2013 02:04 PM

Rated this recipe:

Surprisingly savory and filling. I made it without the pressure cooker and it did take a while. Luckily I have a juicer for the carrot juice. Nutritional yeast doesn’t taste like cheese to me, but it has a nice, rich flavor that I really enjoy. Kale is rapidly becoming my favorite vegetable and I can’t wait to grow it in my garden next year! Next time, I am making a double batch this is so good!

alaskainsane7

12/28/2013 10:09 PM

Rated this recipe:

Made this with the pressure cooker and without. Pressure cooking this gives a better final product. Would recommend purchasing one if you don't have one. Make soooo many of these recipes faster and more economical.(cooking beans) We purchased an electric one with a timer and use it constantly!

shscott

05/22/2014 03:00 AM

Rated this recipe:

I've made this soup a few times now and it is one of my favorite Dr. Fuhrman soups. Here are my modifications: use a full cup of yellow split peas, use 2-3 cups of mushrooms, use only two bunches of kale (about a pound), increase carrot juice to three cups, and add about 2 cups of water. Rather than stirring in the cashew butter at the end, I blend it in the Vitamix with 2-4 cloves of garlic and some of the soup liquid and vegetables, then stir the blended product back into the soup. Delicious!

J Marie

05/27/2014 04:41 PM

Rated this recipe: (no rating)

I'm still confused. Is it 1/2 cup raw cashew nuts or 1/2 cup raw cashew butter?

Meg610

06/02/2014 05:57 PM

Rated this recipe: (no rating)

J Marie, I just checked Dr. Fuhrman's Super Immunity book and found it on p. 214, where the recipe calls for 1/4 cup cashew butter :) From the comments, it looks like it's a pretty flexible soup, so I'd experiment (though I haven't yet!) to see what's best! G'luck!

pslebow

06/02/2014 11:25 PM

Rated this recipe: (no rating)

Calls for Raw Cashews but you refer to Cashew Butter in the instructions - which do I do? Either?

pamnj

06/03/2014 10:26 AM

Rated this recipe: (no rating)

I LOVE this soup so much I make it weekly. My pressure cooker died and so I made it on the stove for the first time and it was excellent. I use 1 pound bag of kale which I chop in food processor so it takes up less space. I also double the tomato sauce and use 1/4 cup green split peas and 1/4 cup yellow split peas.
I love it so much I will eat it cold for breakfast. I blend 3/4 of the soup with 1/2 cup cashews instead of cashew butter. I add a lot of water to finished product to create the soup texture that I'm looking for. Oh, and I also add extra mushrooms.

maliabakes

06/06/2014 10:11 PM

Rated this recipe: (no rating)

5 stars! This soup is amazing!
And thank you, Braun for the helpful hints!

Khaleesi

06/10/2014 09:23 PM

Rated this recipe:

Amazingly good, but not cheesy. I blended everything with my hand blender and it was very good. I didn't have cashew butter, but I added 1/2 c of cashews instead. A lot of taste. It is definitely a winner!!

KarinR

08/19/2014 01:52 PM

Rated this recipe:

I used my pressure cooker for the first time ever! (I bought it eight years ago and it was still in its box because I've been too intimidated to use it.). I used a small box of mushrooms, half a bunch of cleaned and chopped kale), and I pulverized 2 lbs of cleaned carrots along with 2 cups purified water in my Ninja blender to make a carrot-slurry (not quite a juice). I did splurge on the jar of cashew butter, instead of just making it myself. This soup is seriously delicious and I am going to make it regularly. I echo the comments about starch and the split peas in the pressure cooker. I have to go clean up a mess in my kitchen -- use the cold running water pressure release method if you are truly cooking the peas without adding oil (according to my pressure cooker's safety manual!) or you'll be sorry.

rumple

10/23/2014 05:23 PM

Rated this recipe:

Delicious! It LOOKS cheesy, but doesn't really taste like cheese to me. But still excellent. Has great eye appeal. I doubled the amount of split peas and finely chopped the kale and onions in a food processor. I used the pressure cooker to cook everything except the kale and onions - then when pressure cooking was finished, I just simmered them for a couple of minutes so they still had a little crunch. It makes a great base if you want to add other veggies to change it up a bit.. Brussels sprouts go great in this or even as a sauce over them. Added peas and corn taste great as well. I added a little dijon mustard to individual servings and that really adds a nice kick. Also tried sprinkling a little non dairy Diaya Pepperjack Shreds (brand recommend by Dr. Fuhrman) and that was tasty too. I tried it with and without the nutritional yeast...I prefer it without. To me the nutritional yeast tends to overpower it.
This comment was last edited on 01/12/2015 04:58 PM

Pitakid

11/04/2014 03:59 PM

Rated this recipe:

Loved this recipe!!! Fast, Easy and good for me woo hoo!!!

I couldn't find yellow split peas in either of 2 different grocery stores... so I improvised and used the red lentils I had on hand. Cooked them with the 2.5 cups of water, but for only 1 minute at high pressure, then took it off of the heat, brought it down naturally for the first stage. Did the second stage as instructed above.

Also, didn't have any cashew butter, added 1 can no-salt white beans. Increase the mushrooms to 1/2 lb, 1.5 cups, added 1.5 tsp of poultry seasoning and a handful of parsley leaves cut fine.

T.Knight

11/22/2014 01:10 PM

Rated this recipe:

LOVE this soup. It's actually one that I double each time, to keep some in individual bowls in freezer. Also, used lentils this time, just because I didn't have split peas. I also like to puree about 1/2 the soup with the cashews, just for a more creamy texture.

FleurDeLis

01/26/2015 05:43 PM

Rated this recipe:

Absolutely loved this recipe! I cooked the soup on a stovetop and used green split peas. Did not add any seasoning because it tasted so great as-is (and I am used to spicy, highly-seasoned dishes)! This will be a go-to soup in my kitchen for a long time.
This comment was last edited on 01/26/2015 05:45 PM

lysha3

05/03/2015 06:06 AM

Rated this recipe:

This was amazing! I used a regular soup pot so I could only fit less than 1/3 of the kale. Even still, there was a ton of kale in the soup so I'm not sure I'd use the amount the recipe recommends the next time I make it. I also used tomato sauce with salt and green split peas because that's all I had. Overall, it tasted absolutely wonderful.
This comment was last edited on 05/03/2015 06:07 AM

2vegans

07/05/2015 10:53 PM

Rated this recipe:

Absolutely loved this soup! Substituted low sodium tomato juice for carrot juice as this is what we had around. This is a keeper for sure!

lainna

01/22/2016 08:37 PM

Rated this recipe:

I'm not sure why, but I needed extra liquid. I even used a can of petite chopped tomatoes along with a small can of tomato sauce because I didn't have the 15 oz can. I used at least an extra cup or two of water too.

Also I would never use a whole pound of kale again. There was way too much greens, it s embed that the soup was only kale, so I took an awful lot of the kale and blended it in with the cashews and part of the soup.

But in saying all of that, I gave it a 5 star rating because it's delicious! I used cashews instead of cashew butter. They blend best if they've been soaked first. Thanks, Argent for a wonderfully delicious recipe!!! Fast, easy, tasty!!!

JudyAK

04/08/2016 06:53 AM

Rated this recipe: (no rating)

Wow! I was not sure I would like this since I have only eaten kale in smoothies or a salad but this was fantastic! I made the recipe as is and cooked the split peas without a pressure cooker and it came out fantastic.

Elaine Garces

05/14/2016 05:51 PM

Rated this recipe:

This is such a savory, satisfying soup. Amazing how easy it is to make and so delicious! The broth is awesome, of course! To me it tasted as if butter was an ingredient! I wasn't looking for a "cheesy" taste either way. This is unique and even company worthy. I look forward to serving it to others to see if they experience a 'buttery' taste. THANK YOU!

AppMTB

02/28/2017 09:50 AM

Rated this recipe:

The soup is very good. Next time I make it, I'm going to use less kale (12 oz.)  and more mushrooms.

Kissimee

03/23/2017 03:45 PM

Rated this recipe:

1.5-2 stars

After all the hype I decided to make this.  It was okay, and I gave it only two stars.  My favorties are still the Curry in a Hurry and Tailgate Chili! 

This comment was last edited on 04/19/2017 05:55 PM

bogdel

08/09/2017 12:21 AM

Rated this recipe:

Absolutely delicious! I didn't have cashew butter, but I had raw cashews and I blended them in a bit of almond milk. I think it did the trick. Also, for some reason, I missed the tomato sauce at first, and I still liked it. Later, when I noticed my mistake, I added the tomato sauce, and it was even better. Now, that I experienced the main recipe, I can think of other things I could add (i.e. salsa) to play with the flavor, although the way it is absolutely delicious. This will definitely become one of my soups from now on.

 

bogdel

08/09/2017 12:22 AM

Rated this recipe:

Absolutely delicious! I didn't have cashew butter, but I had raw cashews and I blended them in a bit of almond milk. I think it did the trick. Also, for some reason, I missed the tomato sauce at first, and I still liked it. Later, when I noticed my mistake, I added the tomato sauce, and it was even better. Now, that I experienced the main recipe, I can think of other things I could add (i.e. salsa) to play with the flavor, although the way it is absolutely delicious. This will definitely become one of my soups from now on.

ldcp54

05/12/2018 03:28 PM

Rated this recipe: (no rating)

Just finished making this soup; the recipe I got from Dr. Fuhrman's 10 in 20 detox is a tad different; calls for 5 cups of chopped kale and 1/3 cup of cashew butter. I've always made it to this spec and loved it...but this time I wanted to measure out the finished product because it shows that it serves 4; it comes to just a bit over 6 cups. So that is a very healthy serving of this yummy soup. It's perfect for this "spring" NH day

 

BrentH

05/12/2018 05:14 PM

Rated this recipe:

Very nice. Used extra tomato sauce, extra mushrooms, extra nutritional yeast, extra onions, and 2X the broth plus extra water. So good that can tell will be making this many times in the future. BTW, canned tomato sauce w/o BPA is pretty easy to find these days.

This comment was last edited on 05/12/2018 05:16 PM