split pea/kale soup
1 tablespoon olive oil
2 cups chopped yellow onions
4 cups of roughly chopped kale, with rib removed
1 tablespoon chopped garlic
1 bay leaf
1 pound dried green split peas, picked over and rinsed
8 cups well seasoned vegetable broth
1 cup cashew mylk (optional)
sea salt & freshly ground pepper to taste
4 large shallots, thinly sliced
Method
In a large soup pot over medium-high heat, heat pan then add oil. When oil is warm add the onions and kale. Season with salt, pepper and saute for about 2 minutes. Add the garlic, bay leaf, and split peas and cook, stirring, for a couple minutes. Add the broth and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 45 minutes. While letting the soup cook, heat oil in a small saucepan. Add shallots and place pot over medium heat. Cook gently, stirring occasionally, for about 15 minutes until they gradually become brown. Remove from the heat and let cool on parchment paper. When peas are broken down and tender add the cashew mylk and whisk until smooth. Garnish with cashew parm and crispy shallots
cashew parm
1 cup raw cashews
1/4 cup nutritional yeast (optional)
1 teaspoon salt
Method
In a small food processor, combine all of the ingredients and pulse until a crumbly, uniform texture is created. Feel free to adjust the flavor to your taste, by adding more salt or a touch of white onion powder
Veda:
Pea soup is high in fiber, magnesium, iron and other essential minerals. By adding kale we are not only adding texture, we're quadrupling the nutrient value; flooding the body with nutrients while giving the digestive system a break. Did you know that 1 cup of raw kale has 3 grams of protein!? The cashew adds magnesium to this delightful dish providing use with vital bone health.