It’s chilly and drizzly here in Austin, so what could be better than a rich, velvety pureed soup to keep us warm? Really, I could eat this soup any day of the year: the combination of winter & summer greens can be brightened up with sour cream, and those cashews… well, who can resist that buttery goodness?
I first encountered this soup over a year ago in Allison Gaskins’ kitchen (of Bungalow Redemption fame). We arrived for playgroup one day (which, for those of you who don’t know, is a perfect occasion for moms to treat each other and themselves to delicious food and conversation, while tots run ad hoc around the living room) and were happy to see a huge pot of Kale, Zucchini & Cashew Soup bubbling on the stove for our eager consumption. I’m sure she had very little leftover after the invasion.
Anyway, enjoy this on your own winter day… I would imagine that rosemary could substitute as the main herb if you don’t have access to basil. Just use a smaller amount (1 tsp fresh), chopped fine.
1 large yellow or sweet onion, diced
1 bunch of kale, stems removed and roughly chopped
4 medium zucchini, chopped
3 cloves of garlic, chopped
2 cups basil, loosely packed
1 qt. low-sodium chicken or vegetable broth
2 cups cashews (roasted, unsalted)
Salt, pepper to taste
Sauté chopped garlic and onions in 1-2T of olive oil for 2 minutes, until softened.
Add zucchini & 1 tsp salt and sauté for 5 minutes till soft and creamy. Add kale, and cover with the chicken broth. Cover and simmer to cook off bitterness of kale, about 10 minutes.
In a food processor or blender, add all the cooked items and blend.
The cashews are added gradually to thicken the mixture – blend to about the same consistency as potato soup. Salt to taste.
Allison served with a dollop of sour cream – but I forgot about that part, so it’s not pictured. Maybe next time!
These quantities serve about 4 for a meal or 8 as a small course. This freezes well. Enjoy!