I found this spectacular purple kale on my last visit to Whole Foods and picked up two huge bunches that I could barely squeeze into the produce bags.
I'd been contemplating how I wanted to use it and yesterday realized it had been in my fridge for about three days so I'd better do something fast! I decided on a simple soup, expecting some tasty flavors. What I didn't expect was the ethereal color that would result in the broth from the purple pigment in those kale leaves! The purple color leaks out when cooked. When I then added my cashews for creaminess, I was surprised again at the soft, lavender tint that arose. I'm an ex-rocker—yes, really—and so I immediately thought of the term purple haze, Ã la Jimy Hendrix tune, while getting lost in that heavenly broth.
The flavors of this soup are as subtle as its color... mellow and subdued. And very unlike a Jimi Hendrix guitar riff.
Ingredients:
- 1 red onion, diced
- 4 cups tightly packed, chopped purple kale
- 1 small zucchini, chopped
- 1 redskin potato, unpeeled and chopped
- 4 cups water
- 1 can white beans, rinsed
- 2 tsp summer savory (or substitute 1 tsp parsley flakes + 1 tsp marjoram)
- 2 TBS low-sodium veggie base (I use Vogue brand)
- 2 TBS salt-free Spike or other all purpose low-sodium spice mix
- 1/2 cup cashews
- Place all ingredients, except the beans and the cashews into a soup pot and simmer until veggies are tender.
- When the soup is done, add the cashews to a high powdered blender and ladle some of the soup broth over them, just enough to cover. Blend until smooth and add to soup.
- Add beans and stir to combine.
" 'Scuse me while I kiss the sky..."
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