Creamy Kale and Mushroom Soup (Gluten-Free & Dairy-Free)

Name: Creamy Kale and Mushroom Soup (Gluten-Free & Dairy-Free)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 2 cups unsweetened almond milk; 1 (15 ounce) can mushrooms (drain about 1/2 of the liquid); 1 tablespoon cooking sherry; 1 cup kale (baby or chopped); 1/2 cup onion; 1/2 cup unsalted cashews; 1/4 teaspoon thyme; 1/8 teaspoon salt; pepper; 1 cup shiitake mushroom (cooked)

Submitted by smil3ygirl

"If you like kale and you like mushrooms, you're going to like this super-creamy, dairy-free, gluten-free soup! I wasn't so sure about this experiment, at first, because it smelled a little too "kaley" but I loved it and will make it again. *This recipe is intended for a Vitamix but can be blended in a regular blender, then transferred to a pot for cooking, or simmered in a pot first then blended."

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Ready In:: 15mins
Ingredients:: 10
Serves:: 4

ingredients

2 cups unsweetened almond milk
1 (15 ounce) can mushrooms (drain about 1/2 of the liquid)
1 tablespoon cooking sherry
1 cup kale (baby or chopped)
¹⁄₂ cup onion
¹⁄₂ cup unsalted cashews
¹⁄₄ teaspoon thyme
¹⁄₈ teaspoon salt
pepper
1 cup shiitake mushroom (cooked)

directions

Put all of the ingredients, except for the Shitake Mushrooms, into your Vitamix and crank it to high for 5-6 minutes. Once the broth is steamy, turn your vitamix down to 5 and add the Shitake Mushrooms. Chop them lightly, then serve.