Cream of Potato and Kale Soup




Yield 4 servings

This rich and satisfying soup is also very slimming ... and it's vegan and gluten-free!



  1. In a large soup pot, sauté diced onions and celery in oil over medium-low heat until onions begin to look translucent.
  2. Meanwhile, wash and peel potatoes. Dice into bite-size pieces and place in soup pan along with 6 cups of water and chopped kale. Turn heat to high.
  3. Add seasonings, mix well, cover, and bring to boil.
  4. When water comes to a boil, reduce heat and simmer until potatoes are tender, but not mushy (about 10 to 15 minutes, depending on the size of the potato dices).
  5. Meanwhile, place cashews, 1 cup of water, and salt in blender and blend until very smooth. (A heavy-duty blender works best for this recipe; other blenders may not get the mixture smooth enough.)
  6. When potatoes are tender, stir in blender mixture, and cook until hot. Serve hot.

Recipe by JennifersKitchen at