This recipe is creamy, nourishing and tastes divine. Super simple to make and a healthy bowl of warmth, comfort and flavour.

Ingredients:

2 large garlic cloves, minced
2 tbsp olive oil
1 medium white or yellow onion, finely diced
1 cup raw cashews
2 cups button mushrooms, sliced
1 tsp white miso paste
1 tsp thyme
3 cups kale, stems removed
4 cups low sodium vegetable broth (can sub water)
1 tsp lemon juice
1 tsp rice wine vinegar
½ kosher salt
Cracked pepper to taste
Handful of parsley

Method:

1.Place cashews, salt, lemon juice into a blender using 2 cups of the vegetable broth or water and blend until completely smooth. Set aside.
2. In a medium sized pot on medium heat add olive oil and sauté onion, miso and garlic until translucent.
3. Add mushroom and rice wine vinegar, stirring through cooking until nicely browned.
4. Add thyme and kale stirring through.
5. Add the cashew mix and the remaining vegetable broth to the pot, mixing through and simmer for 10-15 minutes on medium low heat.
6. Serve into bowls adding micro herbs (I used parsley) and cracked pepper to taste.
7. Enjoy!

Note: option to add the soup into a blender to make it a smoother soup if preferred

Serves 3