A generous amount of kale gives this soup a nutritional gold medal, while the duo of potato and blended cashews makes each spoonful deliciously creamy. And we’re so keen on kale, we’ve even worked it into a garnish in the form of crunchy greens. If desired, herbes de Provence can be replaced with Italian seasoning or za’atar.
You can use store-bought kale chips to garnish this soup or make a batch of your own. Wash and thoroughly dry about 4 cups (1 L) roughly torn kale leaves. Gently massage greens with 2 tsp (10 mL) extra-virgin olive oil or grapeseed oil and a couple pinches of salt, and spread out on a baking sheet. Bake kale chips in 300 F (150 C) oven for 10 minutes; rotate pan and bake for another 5 minutes, or until crispy. Be careful not to burn the leaves.
Cover cashews with water and let soak for 2 or more hours. Drain cashews and place in blender along with 1/2 cup (125 mL) water, or enough to just barely cover cashews. Blend until smooth and remove from blender.
Heat oil in large saucepan over medium heat. Place onion and salt in pan and heat until onion has softened and is darkening, about 6 minutes. Add potato and garlic; heat for 2 minutes. Place herbes de Provence, black pepper, and cayenne in pan; heat for 30 seconds. Pour broth in pan, bring to a boil, reduce heat to medium-low, and simmer, covered, until potato is fork-tender, about 15 minutes. Stir in chopped kale and lemon juice and remove from heat; let sit for 10 minutes to allow greens to soften.
Place soup in blender and blend until smooth. Return to pan and stir in cashew cream. Taste and adjust seasoning as needed.
Place soup in serving bowls and serve topped with kale chips and a drizzle of olive oil.
This recipe is part of the The Green Party collection.
A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.
Up your omega-3 intake with these easy-to-make salmon parchment pockets. The sockeye fillets are first rubbed with a marinade of juniper berries, citrus zest, and garlic before being enclosed in parchment. Juniper has a strong and piney flavour and lends a unique tang to this dish. It also contains antioxidants with anti-inflammatory properties. Be sure to capture the juices that arise during steaming. No mortar and pestle? Crush juniper berries by laying them between two sheets of parchment and bashing them gently with a rolling pin.
Escarole is a bitter green that stands up to heat and is suitable for grilling, braising, or using in soups. In this salad, it’s broiled with radishes before being dressed in a sweet, garlicky dressing that cuts the bitterness. Escarole is high in folate (vitamin B9), important in red blood cell formation, and vitamin A, important in immune function and eye health. Like kale and other cruciferous vegetables, it’s also very high in vitamin K, which assists in blood clotting. Bitter green substitutes If you can’t find escarole, use frisée (also called curly endive), mustard greens, or radicchio. Romaine also stands up to heat well and makes a good substitute, but it lacks the characteristic bitterness of the others.
In Japan, it’s a custom to eat kabocha squash on the day of the winter solstice as a symbol of good health. In fact, kabocha squash contains cancer-fighting antioxidants such as beta carotene and lutein. It’s also full of fibre and vitamins A and C. We’ve made a roasted version dressed in a sweet and tangy marinade that’s sprinkled with sesame seeds before roasting in the oven. The remaining marinade, full of ginger, tamari, and red pepper flakes, is used as a dressing to further flavour the squash. Know your squash You’ll recognize kabocha squash by its dark green rind and round shape. Its yellowish-orange flesh is sweeter than other types and has been likened to a cross between sweet potato and pumpkin. The rind is quite hard but is edible when cooked. Wash squash well and take care while cutting. You can microwave the whole squash for 4 to 5 minutes prior to cutting to help soften the rind and make things a bit easier.