Eat to Energise and Release Body Fat › Energise Recipe 89

Creamy Mushroom Soup with Chickpeas and Kale

Prep 25 min · Cook 15 min · Serves 4

Ingredients

• 2 cups diced white onion
• 3 cloves garlic, minced
• 1 tbsp fresh sage, minced
• 1 lb mushrooms, sliced
• 2 tbsp sherry or red wine vinegar
• ¾ cup cashews, soaked
• 1 ½ cups cooked chickpeas, drained
• 1 tbsp miso paste
• 3 tbsp nutritional yeast
• 3 cups vegetable broth
• 2 cups chopped kale
• Salt and black pepper, to taste
• Lemon wedges, to serve

Method

1. Sauté the onion in a pot over medium-high heat until translucent, about 3 minutes.
2. Add the garlic and sage, cooking 30 seconds, then add the mushrooms and cook 5-7 minutes until tender and released of their liquid.
3. Stir in the vinegar and cook 1 minute more.
4. Transfer 1/2 the mushroom mixture to a blender with the cashews, chickpeas, miso, nutritional yeast, and broth. Blend until smooth and creamy.
5. Return the blended mixture to the pot with the remaining mushrooms and the kale. Simmer until the kale wilts.
6. Season to taste and serve with a lemon wedge.

Highlights: 10g fibre, 4.4mg iron and 980mg potassium per serving.

Nutrition is per serving. The figures are estimates, so use them as a guide only.

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