Creamy Potato Kale Soup (Gluten Free, Vegan, Cheap)
|Kramer girls: Kalissa, Mom, Kelli (the bride), and me|
The stress of the last week has manifested itself into a sinus cold. After a tough day at work I didn’t feel like getting groceries and just wanted to relax with a hot bowl of soup.
After digging around I found the ingredients to make this soup. Remember I’m not a photography or recipe blogger- I just like food. Bear with me.
“Bake” eight potatoes in my pressure cooker. Pour an inch of water in the bottom of the pressure cooker and place the steamer basket inside. Put in the potatoes. Cook at full pressure (15 pounds on my cooker) for 10 minutes and cool quickly.
As the potatoes cool, saute a diced onion and four cloves of garlic. Peel and cube four of the potatoes and add to pot. Pour in enough broth to cover and bring to a simmer.
Peel the remaining potatoes and crumble into high-powered blender. Add 1/4 C each of nutritional yeast and cashews. Add enough unsweetened almond milk to cover. Blend until smooth.
Pour the creamy mixture into the rest of the soup and stir to combine. Chop a few big handfuls of kale and add it in.
Season to taste. I added two teaspoons of salt (too much, I know), a teaspoon of pepper, and a teaspoon of paprika.
This is loosely based on a Fat Free Vegan recipe. In the past I have added corn, carrots, and celery, which is delicious.
Settle in with a big mug of soup, a glass of kombucha, two labs, one ailing husband, and binge-watch House of Cards.