I found this recipe during my web roaming. It's tagged Eat to Live and
low-fat, but with that cashew nut butter it's certainly *not* that!
I made this Saturday and ate some for lunch then and Sunday and will
finish it off today. Here's the main recipe, as printed in this blog:
"Cheesy" Kale Soup
Serves: 4
Preparation Time: 15 minutes
Ingredients:
1/2 cup yellow split peas
1 onion, chopped
1 cup white button mushrooms
2 cups carrot juice
15 ounces no-salt tomato sauce
1 1/2 pounds kale, tough stems and center ribs removed and leaves coarsely chopped
1/4 cup cashew butter
1 teaspoon nutritonal yeast
Preparation Time: 15 minutes
Ingredients:
1/2 cup yellow split peas
1 onion, chopped
1 cup white button mushrooms
2 cups carrot juice
15 ounces no-salt tomato sauce
1 1/2 pounds kale, tough stems and center ribs removed and leaves coarsely chopped
1/4 cup cashew butter
1 teaspoon nutritonal yeast
Instructions:
In a pressure cooker
1. Cover yellow split peas with about 2 1/2 cups of water and cook on high pressure for 6-8 minutes.
2. Add remaining ingredients except cashew butter and cook on high pressure for 1 minute.
3. Release pressure and blend soup with cashew butter.
4. Sprinkle with nutritional yeast before serving.
To make without a pressure cooker:
1. Precook the split peas until soft.
2. Combine cooked split peas with all remaining ingredients except cashew butter.
3. Bring to a boil, reduce heat, and simmer until kale is tender (about 15 minutes).
4. Add water as needed to achieve desired consistency.
5. Stir in cashew butter.
6. Sprinkle with nutritional yeast before serving.
In a pressure cooker
1. Cover yellow split peas with about 2 1/2 cups of water and cook on high pressure for 6-8 minutes.
2. Add remaining ingredients except cashew butter and cook on high pressure for 1 minute.
3. Release pressure and blend soup with cashew butter.
4. Sprinkle with nutritional yeast before serving.
To make without a pressure cooker:
1. Precook the split peas until soft.
2. Combine cooked split peas with all remaining ingredients except cashew butter.
3. Bring to a boil, reduce heat, and simmer until kale is tender (about 15 minutes).
4. Add water as needed to achieve desired consistency.
5. Stir in cashew butter.
6. Sprinkle with nutritional yeast before serving.
My changes:
I used a bit more mushrooms because that's what I had left in the box. It was almost 2 cups.
The tomato sauce came out to 16 ounces, as I used 2 small cans of no-salt added sauce.
Instead of fresh kale I used half a bag of frozen. It's a one pound bag, so half a pound of cooked/blanched kale.
Skipped the cashew butter but used about 1/4 cup nutritional yeast, as we like things cheesy here.
This is one delicious, creamy soup! So what if it was 90ยบ outside, this
soup was worth it! And because it was made in the pressure cooker it
didn't really heat the kitchen up that much, either. I forgot to take a photo of it fresh and warm, so this pic of it cold in the Rubbermaid container will have to do:
DH didn't want any over the weekend, but I plan on making it again today
to go with tonight's sandwich supper. just to use up the other half
bottle of carrot juice, so he'll get a taste of it then. He'll see what
he's been missing out on.
He did make one comment on it when he first saw it. If you ever saw the Kevin Bacon/Fred Ward creature movie Tremors,
http://www.imdb.com/title/tt0100814/
you'll know the scenes he compared this soup to. For the rest of you, consider yourselves lucky you don't know.
http://www.imdb.com/title/tt0100814/
you'll know the scenes he compared this soup to. For the rest of you, consider yourselves lucky you don't know.
If you DO want to know, watch this video (you may want to mute it - the song is annoying) and the scene it at 1:16
But don't say you weren't warned!
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