Ingredients
Directions
Heat a large stovetop pot over medium-high heat. Once it’s hot, add the onion, stirring often until translucent, about 3 minutes.
Add the garlic and sage, stirring and cooking for 30 seconds. Add 1–2 tablespoons of water as needed to deglaze the pot.
Add the mushrooms, stirring often, for 5–7 minutes until they release their water content and become tender.
Once the mushrooms are tender, add the sherry or red wine vinegar, stirring again until fragrant, about a minute.
Lower the heat to low. Transfer half of the mushroom mixture to a blender (high-speed works best, but a regular blender or immersion blender could also work, you just may need to blend for longer to reach a creamy consistency).
Add the drained cashews, miso paste, nutritional yeast, and vegetable broth to the blender. Blend until smooth and creamy.
Transfer the sauce back to the stovetop pot and raise the heat to medium.
Add the kale and chickpeas, stirring to combine and until the kale is tender.
Taste for salt and pepper.
Serve in your favorite soup bowls with lemon wedges.
Chef's Notes
Substitutions
Substitute sage with fresh thyme or rosemary.
Substitute cashew cream with unsweetened plant-based yogurt.
Substitute kale with spinach, chard, or your favorite dark leafy greens of choice.
Substitute chickpeas with white beans, lentils, tofu, or your favorite plant protein of choice.
Nut-Free
Use silken tofu or sunflower seeds in place of cashews in the cashew cream.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Heat a large stovetop pot over medium-high heat. Once it’s hot, add the onion, stirring often until translucent, about 3 minutes.
Add the garlic and sage, stirring and cooking for 30 seconds. Add 1–2 tablespoons of water as needed to deglaze the pot.
Add the mushrooms, stirring often, for 5–7 minutes until they release their water content and become tender.
Once the mushrooms are tender, add the sherry or red wine vinegar, stirring again until fragrant, about a minute.
Lower the heat to low. Transfer half of the mushroom mixture to a blender (high-speed works best, but a regular blender or immersion blender could also work, you just may need to blend for longer to reach a creamy consistency).
Add the drained cashews, miso paste, nutritional yeast, and vegetable broth to the blender. Blend until smooth and creamy.
Transfer the sauce back to the stovetop pot and raise the heat to medium.
Add the kale and chickpeas, stirring to combine and until the kale is tender.
Taste for salt and pepper.
Serve in your favorite soup bowls with lemon wedges.