I had an abundance of arugula and I wanted do something new with it, so this creamy soup idea was born. I don’t usually put carrots in soup because I dislike the texture of cooked carrots, but I had some I needed to use up and once they’re pureed I’m happy to eat them (I like the taste, it’s just a texture thing!). It came out pretty yummy, though I was surprised the color didn’t end up greener! I served it with quinoa.
3/4 cup cashews, soaked for a couple hours, then rinsed/drained
1/4 cup water
2 Tbsp lemon juice + more to taste
2 Tbsp soy butter or olive oil
1 large red onion, chopped
3 large carrots or equivalent in baby carrots
9-12 cloves garlic, minced
1/2 lb arugula
1 bunch parsley (chop it if that’s easier on your blender)
any other greens you might have lying around
4 cups veg broth
Kidney Beans, Smoked-Ham Style
black pepper and nutritional yeast as desired
Combine the soaked cashews, water, and lemon juice in the blender. Blend till creamy. Set aside. Don’t worry about it if there are still some cashew chunks — it’s going back in the blender once more before you’ll serve it!
Melt the butter / heat the oil over medium heat. Saute the onion and carrots for a few minutes, then add the garlic and keep it going a few more minutes. Add arugula, parsley, any other greens you’ve got, and veg broth. Simmer for about 10 minutes or until the greens are tender. Stir in the cashew cream. Remove from the heat and let cool for a bit so your blender doesn’t go KABLOOPF (unless you’re using an immersion blender, in which case, have at it). Blend in batches, then return to the pot. Stir in the kidney beans. Add lemon juice, pepper, and nutritional yeast to your heart’s content!