CREAMY MUSHROOM, FARO, & KALE SOUP
This creamy soup is hearty favorite that will actually keep you full! It has a sweet creamy broth and somewhat resembles a corn chowder. It is packed with vitamin D from the mushrooms, vitamin A from the sweet potatoes, vitamin B3, magnesium, and protein from the farro, fiber from the beans, and iron from the kale. Talk about nutrient dense! Not to mention, it tastes delicious. Let me know if you try it in the comments!
CREAMY MUSHROOM, FARO, & KALE SOUP RECIPE
Time: 1 hour Serves 4-6
Ingredients:
1 1/2 medium onions, diced
1 lb of crimini mushrooms, slices
3 cloves of garlic, minced
1 medium sweet potato, cubed
1 8oz can of sweet corn
1 8 oz can of great northern beans
2 large handfuls of kale, chopped
1/2 cup cashews, soaked for 2 hours
1 cup farro, precooked or "quick cooking"
3 tbsp nutritional yeast
8 cups of vegetable broth
1 tbsp dried rosemary
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried oregano
Directions:
Saute onions and mushrooms on medium heat in a large pot until mushrooms begin to release some liquid and onions begin to get translucent.
Remove 1/3 of the mixture mushroom/ onion mixture and add to a blender with 2 cups of vegetable broth, the nutritional yeast, and cashews. Blend for 30-40 seconds or until creamy.
Add the sweet potato, garlic, and seasonings to the pot with the remaining mushrooms and onions and saute for 2-3 minutes. Deglaze with a splash of vegetable broth when necessary.
Add the creamy blended mushroom cashew sauce to the pot with the remaining vegetable broth, farro, and the drained and rinsed beans and corn.
Bring to a boil, then let simmer on medium- low heat for 15-20 minutes. Add kale in and cook for another 2-3 minutes or until wilted.
Serve with fresh bread, Enjoy :)
