Source: Dianne's Vegan Kitchen | Serves: 4 | Time: 1 hr
Changes: added garlic since I didn't make the garlic cream sauce, added a splash of red wine to serve
2 tsp neutral-flavored oil divided
1 leek, chopped (white and light green parts)
2 cloves garlic, minced
4 medium-sized russet #potatoes, diced
½ cup raw #cashews
4-6 cups vegetable stock depending on how big your potatoes are
1 tsp salt, or to taste
½ tsp black pepper, or to taste
2 cups shredded green #cabbage
4 cups shredded #kale
Fresh thyme for garnish
Red wine vinegar, to serve
Heat 1 teaspoon of oil in a large pot over medium-high heat. Add the leek and garlic and cook for about 5 minutes, or until it begins to brown.
Add the potatoes, cashews, and stock to the pot. Bring to a boil and then reduce heat to a simmer. Cover the pot and cook the potatoes for about 15 minutes, or until they’re fork tender.
Remove the pot from the heat and stir in 1 teaspoon of salt and ½ teaspoon of pepper.
Allow the soup to cool slightly and then pour it into a blender and blend until smooth and creamy. Or use an immersion blender like I did.
If you use a blender, in the same pot, heat the remaining oil and add the cabbage and kale. Cook, stirring frequently, for 5 to 10 minutes, or until the cabbage begins to brown and the kale wilts. Add the potato mixture back into the pot and cook for 5 more minutes or so, or until it’s heated throughout. I cooked the cabbage and kale separately and then added it to the pot and cooked 5 more min.
Taste and add more salt and pepper, if desired. If the soup seems too thick, you can add a little more stock or some water to reach the desired consistency.
Ladle into bowls and serve with fresh thyme and a dash or two of red wine vinegar
Food & Drink
5 glasses of water
3 cups of coffee
1 spinach, tomato, and egg white wrap
Piece of cheese
10 min rowing
15 min yoga
~2 mile walk
7,129 total steps