Tuesday, July 2, 2013
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!