Creamy Kale and Mushroom Soup (Gluten-Free & Dairy-Free) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. 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:
1. 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.
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