“Cheesy” Kale Soup

“Cheesy” Kale Soup
Serves: 4
Preparation Time: 15 minutes
Ingredients:
1/2 cup yellow split peas
1 onion, chopped
1 cup mushrooms,sliced
2 cups carrot juice (2 pounds of carrots, juiced)
15 ounces tomato sauce, no-salt added or low-sodium
1 1/2 pounds kale, tough stems and center ribs removed and leaves coarsely chopped
1/2 cup raw cashews
2 tablespoons nutritional yeast

Instructions: In a pressure cooker, cover yellow split peas with about 2 1/2 cups of water and cook on high pressure for 6-8 minutes.

Add remaining ingredients except cashews and nutritional yeast and cook on high pressure for 1 minute. Release pressure and blend soup with cashews in a high-speed blender.
Sprinkle with nutritional yeast before serving.

To make without a pressure cooker:
Precook the split peas until soft.
Combine cooked split peas with all remaining ingredients except cashews. Bring to a boil, reduce heat, and simmer until kale is tender (about 15 minutes). Add water as needed to achieve desired consistency. Blend with cashews in a high-speed blender. Sprinkle with nutritional yeast before serving.

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