Soup in the summer?  When it’s light, creamy and perfectly satisfying, why not?  Packed with nutrients and a surprisingly rich, bright flavor this Cream of Kale Zucchini soup is the complete package.

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CREAM OF KALE ZUCCHINI SOUP

Vegan, dairy free, gluten free, refined oil free

Recipe by Jentry Lee Hull adapted from Avocado Pesto

Yields 6-8 servings

SOUP INGREDIENTS

  • 1 small onion, diced
  • 3-4 small zucchini squash (or summer squash), cut into chunks (leave skin on)
  • 4 cloves garlic, minced
  • 3 cups vegetable broth + more, to sauté/think, if needed
  • 1 (15 oz. can) light coconut milk*
  • ¼ cup raw cashews
  • 3 handfuls curly kale, leaves removed from stems and torn into pieces
  • 3-4 Yukon Gold potatoes, cooked and diced*
  • ½ cup cooked chickpeas
  • pinch of salt
  • pinch of cayenne

SOUP METHOD

  • In a large pan over medium heat, sauté onion (with water or broth) for about 3-5 minutes, or until caramelized.
  • Incorporate zucchini chunks and cook another 5 minutes, or until zucchini is golden brown and tender.
  • Add minced garlic, stir and cook for another minute.
  • Stir in veggie broth, coconut milk and cashews. Bring to a gentle boil, then reduce heat, partially cover and let simmer on low for about 15-20 minutes.  Stir occasionally.
  • Keep mixture on low heat and fold in kale leaves. Cook for 1 minute or until kale is bright green and tender.
  • Remove from heat, let cool for 20 minutes. Transfer, in batches, to high-powered blender.  Blend until creamy and smooth.
  • Transfer creamy soup back to large pot, on low-medium heat, and add cooked potatoes and chickpeas.
  • Season with salt and pepper.
  • Transfer to serving bowls, garnish and enjoy
  • Topping ideas:

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CASHEW CILANTRO SOUR CREAM INGREDIENTS

  • ½ cup plant milk
  • 1 cup raw cashews (soaked for at least 1 hr. and drained)
  • 1 Tbsp. apple cider vinegar
  • 2 Tbsp. fresh lime or lemon juice
  • pinch of pink salt
  • pinch of cayenne

CASHEW CILANTRO SOUR CREAM METHOD

  • In a high-powered blender, combine all ingredients and blend for 1-2 minutes, or until creamy and smooth.

NOTES

  • I recommend steaming the potatoes beforehand. If you’re short on time, leave the potatoes out and add more chickpeas.
  • If you’re looking for a creamier soup, try adding cooked potatoes before blending. I haven’t tried it, but I bet it’s delicious.
  • If you’re allergic to coconut milk or don’t like the flavor, try another plant milk (i.e. cashew milk, soy milk, almond milk).

Thrive on,

Coach Jentry

 

Gumsaba Outdoor Fitness Class schedule Thursday 7/14/16

5:30AM Sunrise Danville Womens only class – Coach Briana – Strength Circuit

5:30AM Sunrise Danville Mens only class – Coach Michelle – Strength Circuit

6AM Sunup Moraga Co-Ed class – Coach James – Strength Reps

6AM Sunup Lafayette Co-Ed class – Coach Jentry – Strength Reps 

8:15AM Sunshine Moraga Womens only Class – Coach James – Strength Reps

9AM Sunshine Walnut Creek Womens class – Coach Briana – Strength Circuit

10:30AM Summer Yoga at the Lafayette Reservoir – Coach Michelle D.

11:00AM Cytosport Advanced Boot Camp at the Park – Coach Briana (private class)

12:00PM Cytosport Vinyasa Flow Yoga – Coach Michelle D. (private class) 

4PM Miramonte Varsity Stretch & Mobility – Coach Michelle & Coach Jentry (private class)