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.
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:
- Coconut Bacon
- Cashew Cilantro Sour Cream (recipe below)
- Scallions
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)