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“This recipe was adapted from a recipe on drfuhrman.com. Even though it is vegan, it has a delicious, creamy flavor and texture. A high speed blender like Vitamix works best for this recipe so the cashews turn creamy when blended.......For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt.....You can reduce prep time by using frozen or pre-chopped vegetables and jarred garlic.”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove the center stem from the kale and discard. Wash and chop kale leaves and put in a large soup pot (at least 7 quarts). If you don't know how to remove the stems from kale, Google: remove kale stems.
  2. Add chopped onion, garlic, turnips, broccoli and broth to soup pot.
  3. Bring soup to a boil, stirring several times so bottom doesn’t burn.
  4. Reduce heat, cover and simmer, stirring occasionally until vegetables are soft, about 20-25 minute.
  5. Remove about half the soup and blend with the cashews until smooth. Return mixture to pot and reheat.

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