The ingredients listed in the title may seem odd, but when you decide to do something daring in the kitchen, this one will be well worth the effort.
Ingredients (use organic where possible)
3 medium large red potatoes, cut to 1/4 inch slices
1 head cauliflower
1 bunch of jacinto (dino) kale, greens separated from ribs and chopped, ribs sliced into 1/4 inch pieces
1/2 cup fresh parsley, chopped, including stems
2 tablespoons raw cashew butter
2 tablespoons natural peanut butter, raw if available (Do not use peanut butter that contains added sugar. It will ruin this recipe.)
2 quarts water
Ingredients to add to individual servings
fresh tomatoes, cut into small wedges
chopped cashews
sea salt to taste
Procedure
Bring 1 quart water to a boil in a 4 quart pot and add potatoes. Cook over low heat and stir occasionally. After about 30 minutes, the potatoes will start to break as they are stirred. When that happens, continue cook for 10 more minutes. Then remove heat and allow the potatoes to stay in the hot water another 20 minutes, covered. At that point uncover and allow to cool.
Meanwhile, clean the cauliflower and remove the florets where they meet the stems. Cut the florets into bite-sized pieces. Cut the stems into 1/2 inch slices and keep them separate from the florets.
Clean the kale. Separate the greens from the stems. Chop the greens. Cut the stems into 1/4 inch slices.
Bring 1 quart water to a boil in a 6 quart pot. Add the kale and cauliflower stems. When water comes back to a boil cook for 2 minutes. Stir in the cauliflower florets and cook them until they are beginning to approach tenderness. This should take about 6 minutes after water comes back to a low boil. Stir in the kale greens and cook for 2 to 3 more minutes and remove heat.
When potatoes are cool enough, parcel them with their cooking water into a food processor or blender, processing about 1/3 the total amount cooked at a time. Add the cashew and peanut butter to the mix during one of the blending sessions. Add the blended potatoes (and nut butters) to the cauliflower pot. Add the parsley. Stir thoroughly.
Individual servings
Add chopped raw cashews to the middle of each serving, surrounded by a ring of tomato wedges. Add sea salt to taste.
Enjoy warm or slightly hot, with cold tomato wedges. The tomatoes are essential to making this soup exceptional.
If you do not use the cashews on top, in case any guests may have a nut allergy, be sure to advise them that nut butters have been used.
© 2010 Charles Farrier Veggie World Cooking
Ingredients (use organic where possible)
3 medium large red potatoes, cut to 1/4 inch slices
1 head cauliflower
1 bunch of jacinto (dino) kale, greens separated from ribs and chopped, ribs sliced into 1/4 inch pieces
1/2 cup fresh parsley, chopped, including stems
2 tablespoons raw cashew butter
2 tablespoons natural peanut butter, raw if available (Do not use peanut butter that contains added sugar. It will ruin this recipe.)
2 quarts water
Ingredients to add to individual servings
fresh tomatoes, cut into small wedges
chopped cashews
sea salt to taste
Procedure
Bring 1 quart water to a boil in a 4 quart pot and add potatoes. Cook over low heat and stir occasionally. After about 30 minutes, the potatoes will start to break as they are stirred. When that happens, continue cook for 10 more minutes. Then remove heat and allow the potatoes to stay in the hot water another 20 minutes, covered. At that point uncover and allow to cool.
Meanwhile, clean the cauliflower and remove the florets where they meet the stems. Cut the florets into bite-sized pieces. Cut the stems into 1/2 inch slices and keep them separate from the florets.
Clean the kale. Separate the greens from the stems. Chop the greens. Cut the stems into 1/4 inch slices.
Bring 1 quart water to a boil in a 6 quart pot. Add the kale and cauliflower stems. When water comes back to a boil cook for 2 minutes. Stir in the cauliflower florets and cook them until they are beginning to approach tenderness. This should take about 6 minutes after water comes back to a low boil. Stir in the kale greens and cook for 2 to 3 more minutes and remove heat.
When potatoes are cool enough, parcel them with their cooking water into a food processor or blender, processing about 1/3 the total amount cooked at a time. Add the cashew and peanut butter to the mix during one of the blending sessions. Add the blended potatoes (and nut butters) to the cauliflower pot. Add the parsley. Stir thoroughly.
Individual servings
Add chopped raw cashews to the middle of each serving, surrounded by a ring of tomato wedges. Add sea salt to taste.
Enjoy warm or slightly hot, with cold tomato wedges. The tomatoes are essential to making this soup exceptional.
If you do not use the cashews on top, in case any guests may have a nut allergy, be sure to advise them that nut butters have been used.
© 2010 Charles Farrier Veggie World Cooking
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