Ep 056 | Vegan Kale Soup Recipe - Plant-Based Cooking Demo with SporkFoods - Sophie Uliano

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Ep 056 | Vegan Kale Soup Recipe – Plant-Based Cooking Demo with SporkFoods

Wanna learn how to make a warming, gluten-free Velvety Kale Soup? It’s cleansing, detoxing, and yet comforting & delicious. Join me with Heather and Jenny from SporkFoods as we have fun in their kitchen. The cool thing about these girls is that you learn SO many great tips along the way!

Here’s the recipe for those of you cooking along at home!

Serves 4 to 6

Prep time: 18 minutes | Cook time: 1 hour

FOR THE SOUP
– 1 bulb garlic, top sliced off to expose the cloves
– ¼ teaspoon neutral-tasting oil
– ¾ teaspoon sea salt, plus pinch, divided
– ½ teaspoon freshly ground black pepper, plus pinch, divided
– 2 tablespoons vegan butter
– 1 medium yellow onion, finely chopped
– 1 large potato, peeled and diced (about ¾ cup)
– 1 bay leaf
– 1 large bunch kale, stemmed and chopped (about 3 loose cups)
– 1 bunch spinach, coarsely chopped (about 3 loose cups)
– 2 ½ cups reduced-sodium vegetable broth
– ¼ cup Marsala wine
– 1 cup soy milk creamer

FOR THE CASHEW CREAM
– ⅓ cup unsalted raw cashews
– 1 teaspoon freshly squeezed lemon juice
– ¼ cup soy milk creamer or almond milk
– Pinch garlic powder
– Pinch sea salt
– Pinch freshly ground black pepper

Preheat oven to 375°F.

TO PREPARE THE SOUP

  • Place garlic bulb cut-side down in a heatproof ramekin. Drizzle with oil and sprinkle with pinch sea salt and pepper. Roast for 35 minutes, or until cloves are soft.
  • Heat a large stockpot over medium heat. Add butter and onion. Remove 4 or 5 cloves roasted garlic from the bulb and use the blade of a knife to squeeze flesh out of skin into the pot. Cook for 3 to 5 minutes, or until slightly softened. Add potato, bay leaf, and remaining ¾ teaspoon sea salt and ½ teaspoon pepper. Cook for an additional 2 to 3 minutes.
  • Add kale and spinach and sauté for about 3 more minutes to wilt.
  • Add broth, wine, and creamer. Reduce heat to a simmer and cook, partially covered, for about 18 minutes, or until potatoes are very tender. Discard bay leaf.
  • Using an immersion blender, purée soup. Alternately, blend soup mixture in a blender, with middle of lid removed, covered in a clean kitchen towel. Only fill blender halfway at a time, to prevent spillage. Season with more sea salt and pepper, if desired.

TO MAKE THE CASHEW CREAM

  • In a high-powered blender or food processor, combine cashews, lemon juice, creamer or almond milk, garlic powder, sea salt, and pepper and blend until smooth.
  • Ladle soup into bowls and drizzle each portion with cashew cream.

Tip: Even though your greens will shrink by about 90 percent when you cook this soup, you’ll still need a lot of room, so be sure to use a large pot.

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