by Spork Foods from their new cookbook, Vegan 101
Gluten-Free.
The Fountain of Youth isn’t really a fountain, it’s a bowl of kale soup. Fully loaded with greens and drizzled with cashew cream, this warming, nutrient-rich dish is packed with antioxidants and fiber—it’s basically nature’s Botox.
Prep Time18minutes
Cook Time1hour
AuthorHeather Bell and Jenny Engel
Ingredients
For the Soup
1bulb garlic, top sliced off to expose the cloves
¼teaspoonneutral-tasting oil
¾teaspoonsea salt, plus pinch, divided
½teaspoonfreshly ground black pepper, plus pinch, divided
2tablespoonsvegan butter
1medium yellow onion, finely chopped
1large potato, peeled and diced (about ¾ cup)
1bay leaf
1large bunch kale, stemmed and chopped (about 3 loose cups)
Place garlic bulb cut-side down in a heatproof ramekin. Drizzle with oil and sprinkle with pinch sea salt and pepper. Roast for 35 minutes, or until cloves are soft.
Heat a large stockpot over medium heat. Add butter and onion. Remove 4 or 5 cloves roasted garlic from the bulb and use the blade of a knife to squeeze flesh out of skin into the pot. Cook for 3 to 5 minutes, or until slightly softened. Add potato, bay leaf, and remaining ¾ teaspoon sea salt and ½ teaspoon pepper. Cook for an additional 2 to 3 minutes.
Add kale and spinach and sauté for about 3 more minutes to wilt.
Add broth, wine, and creamer. Reduce heat to a simmer and cook, partially covered, for about 18 minutes, or until potatoes are very tender. Discard bay leaf.
Using an immersion blender, purée soup. Alternately, blend soup mixture in a blender, with middle of lid removed, covered in a clean kitchen towel. Only fill blender halfway at a time, to prevent spillage. Season with more sea salt and pepper, if desired.
To Make The Cashew Cream
In a high-powered blender or food processor, combine cashews, lemon juice, creamer or almond milk, garlic powder, sea salt, and pepper and blend until smooth. Ladle soup into bowls and drizzle each portion with cashew cream.