Creamy Kale soup

Ingredients

• 1 bunch Curly kale, chopped
• 950 ml Home made vegetable stock
• 1 tbsp Olive oil
• 1 tbsp White wine vinegar
• 1 pcs Onion, diced
• 4 clove Garlic, chopped
• 120 ml Cashew nuts, halves, soaked in water for 12 hours
• 1/4 tsp White pepper, ground

Method

1. Soak the cashews overnight.
2. Just before use, rinse and drain.
3. Place aside.
4. Heat olive oil in a saucepot.
5. Add onion and cook for 5 minutes.
6. Add garlic and cook for 2 minutes.
7. Add 3 cups stock and remove from heat.
8. Remove kale stems and place in a food processor.
9. Transfer the kale in a saucepot with the vegetable stock.
10. If needed do in batches.
11. Place the rinsed cashews with white pepper in a food processor.
12. Add 1 cup vegetable broth and process until smooth.
13. Transfer cashews in a saucepot with kale and stir.
14. Bring a soup to a gentle boil and reduce heat.
15. Simmer the soup for 12 minutes.
16. Remove from the heat and stir in the vinegar.
17. Serve warm.