Creamy Tomato And Rice Soup With Kale

There's nothing quite like a creamy and chunky soup this time of year. As much as I love summer and am still missing those days and nights by the beach eating the abundance of bright and fresh produce, there's something to be said for a big pot of soup. It's SO easy to toss a bunch of things in a pot, let it simmer and not have to babysit it. Also, you can get multiple meals out of it, making it a great choice for prepping meals for the week ahead. 

This creamy soup doesn't actually have cream in it! It gets its rich creaminess from cashew cream, so it's perfect if you're sensitive to dairy or simply trying to consume less of it, like we are. We always enjoy soup in chilly weather, but it's not a meal we are eagerly taking seconds. The first time I made this, we both enjoyed it so much that seconds were a given.

INGREDIENTS:

  • 1 bunch of kale
  • 1/2-1 lb of ground dark turkey
  • 6 cloves of garlic, chopped
  • 1 large yellow onion, chopped
  • 2 cups stock (I use veggie+bone broth)
  • 1 28 oz. can of crushed tomatoes, or whole peeled tomatoes crushed with your hand
  • 1 cup of rice (I've used wild and brown) (avoid white as it's not very nutritious)
  • 1 large carrot, grated
  • Salt and pepper to taste
  • Olive oil for drizzling
  • A couple dashes of cayenne pepper if you like a lil' spice
  • For cashew cream you'll need 1/2 cup of cashews and filtered water.

DIRECTIONS: 

  1. Heat a soup pot to medium heat.
  2. Add a drizzle of olive oil and ground turkey, break it up and let it brown.
  3. Add in garlic and onion and season with a couple pinches of salt, pepper and cayenne.
  4. Once onion has just softened, add in grated carrot, canned tomatoes and stock, and season a bit more with salt and pepper.
  5. Simmer soup for 10 minutes with lid on.
  6. Add in rice and cook until soft. You can add kale once the rice is cooked either now or when reheating before eating so it doesn't get overcooked.
  7. Add cashew cream after rice has cooked.

CASHEW CREAM:

  1. Soak cashews in water for 10 minutes(if you're short on time)-4 hours 
  2. Drain water from soaked cashews and add to a blender or food processor if you don't have a blender.
  3. Add enough water just to cover cashews, start with about a 1/2 cup. It should be very thick so not to dilute the soup.

I hope you enjoy this soup as much as we do!