Tuesday, July 2, 2013

Summer Vacation

After two back to back fabulous trips, I wanted a dinner that was simple, full of vegetables and super healthy.  The garden kale, the grocery store and the Vitamix delivered.  This soup is not attractive (looks thick and pea green) but it is really delicious.  I promise.

Summer Fresh Vegetable Soup
2-3 servings as a main dish.

1 tablespoon olive oil
1/2 yellow onion, roughly chopped
2 very large carrots or 4 med. carrots, roughly chopped
4 stalks of celery with their greens, roughly chopped
Large pinch of salt
2 large portobello mushrooms, roughly chopped
2 cloves of garlic, chopped
4 large kale leaves, destemmed and roughly chopped

1/2 lemon, peel and seeds removed
Handful of raw cashews*
2 cups water
1 veggie bouillon cube
Sriracha or other hot sauce
Unsweetened almond or other milk

*Replace with 1-2 tablespoons of cashew butter or tahini if using a regular blender.

Add the first five ingredients to a hot, deep pan and saute over medium high heat for about five minutes, stirring regularly.  Add the mushrooms and garlic, stir and saute for a minute or so.  Bring the heat down to medium and cover with a lid.  Let cook for 5 minutes.  Stir again, add the kale on top of the vegetables and cover again with the lid to steam the greens, 5 more minutes.  Uncover and stir again.  The mushrooms should be browned and releasing their juices.

Add the lemon, cashews, water and bouillon to the blender.  Add a squirt of hot sauce (you can always add more later).  Add a splash of milk (you can always add more later).  Add in the cooked vegetable mixture and pour in any pan juices.  Blend at high speed until blended.  Blend 2 minutes until hot in the Vitamix.  Blend until combined in a regular blender, and then pour into a pot on the stove to heat through.  Serve and enjoy!

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