Vegan Sunchoke Soup Recipe
Ingredients
>> 1 cup raw cashews
>> 3 tbsp coconut oil
>> 1 large onion, diced
>> 8 cloves garlic, minced
>> 3 large carrots, grated
>> 1 lb diced sunchokes (washed and scrubbed)
>> 1 lb diced potatoes (washed and scrubbed)
>> 3 cups dehydrated kale
>> 3 tsp ground black pepper
>> 8 cups mushroom or vegetable broth
>> 1/4 cup nutritional yeast
Instructions
Place cashews in a small bowl. Cover with recently boiled hot water and set aside.
In a large pot, warm coconut oil over medium heat. Once melted, add onion and sauté for 5 minutes, stirring often. Add carrot and cook for another 2 minutes. Add garlic and cook for 1 more minute.
Add potatoes, kale, and broth, and pepper. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes.
Remove from heat.
Scoop 3 cups of soup into a large measuring cup. Let it completely cool. Once cooled place in a processor. Drain cashews and add them to the processor. Carefully blend until smooth and creamy.
Set aside. Using a hand masher, mash the vegetables that are in the pot; then, pour blended mixture into the soup; and the nutritional yeast. Stir well.
Test taste and if desired, add salt and fresh ground black pepper. Then serve.
Notes: If you do not have dehydrated kale on hand, use 1 bunch of kale, de-stemmed and chopped.
Wild Edibles in Recipe: Jerusalem Artichoke
Recipe Category: Soups
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