Cheesy Kale Soup Recipe

Ingredients

1/2 cup yellow split peas

1 onion, chopped

1 cup mushrooms,sliced

2 cups carrot juice

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

1/4 cup cashew butter

1 tablespoon nutritional yeast, or more to taste

Preparation

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 cashew butter and cook on high pressure for 1 minute. Release pressure and blend soup with cashew butter.

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 cashew butter. Bring to a boil, reduce heat, and simmer until kale is tender (about 15 minutes). Add water as needed to achieve desired consistency. Stir in cashew butter. Sprinkle with nutritional yeast before serving.