A friend of mine has recently started eating a vegan diet and has been sharing all kinds of plant-based recipes. I have been excited to try them out and so far everything I have tried has been really good! When I first made this soup I was SUPER nervous! It made tons, required some work and was bright green and not all that appetizing looking haha! But looks can be deceiving and it was surprisingly good! I portioned out the big batch into smaller containers and have been having it a few times a week for lunch. I love eating soup all the time, but especially in cold weather and to me this is a great replacement for the green smoothies I just can't bring myself to drink when I am already cold. Definitely try this one out!
Recipe from Purpose + Plants
Ingredients:
1/4 cup veggie broth
1 onion, chopped
2 cloves garlic, minced
4 stalks celery, chopped
4 carrots, sliced or chopped
1 head cauliflower, florets removed and chopped to bite sized pieces
2 cartons veggie broth
1 bundle of kale, ribs removed
1 can chickpeas, drained and rinsed
3/4 cups cashews, soaked in hot water for 5 min (recommended raw, but if you cant find them, roasted cashews work too!)
2 cups brown rice, cooked (I used 1/2 rice and 1/2 quinoa)
Salt to taste
Directions:
Add broth to a soup pot - saute the onions until translucent and fragrant.
Add the garlic, carrots and celery and cook a few more minutes, stirring them around to tenderize.
Then add some salt, cauliflower and veggie broth. Bring soup to a boil and cook for another 10-15 minutes.
Once the cauliflower is cooked through, add the kale to the soup and let it wilt for a few minutes.
Then at this point I like to take the kale and put it in the blender with the soaked cashews, chickpeas and about 2 cups of the broth and blend that puppy smooth.
Pour that back into the soup and finish it off by stirring in the brown rice! (You'll notice, for the sake of beauty, I held off blending the soup until after I took the pic because it looks like this...)
2 comments:
Thank you for sharing your post.
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