Makes me laugh that you can see the steam in this picture below...
Soaking the raw cashews. Weird or yummy?
Puree the cashews, baby!
Now the chickpeas!
Doesn't look like much, but it's gooooood.
Hannaford's Super Good Kale Cashew Soup
1 cup unsalted cashews (raw)
2 teaspoons Olive oil (I use hardly any and usually use veg. broth instead)
1/2 teaspoon Mustard seeds (I used dried mustard powder)
1/2 teaspoon Cumin seeds (used cumin powder)
1 tablespoon Minced fresh ginger (def. use fresh!)
1 teaspoon fennel seeds (I used powdered anise)
1/2 teaspoon paprika, preferably smoked
1 large carrot, sliced thinly
1 each red bell pepper, diced
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste (plus more for garnish)
2 each (15 to 16 oz.) cans chickpeas, rinsed and drained, divided
3 cups low-sodium vegetable broth
1 cup apple cider
2 tablespoons chopped fresh sage
1/2 bunch kale, chopped (about 4 cups)
1 tablespoon Fresh lemon juice
4 sprigs cilantro
1. Place cashews in a medium bowl and cover with water. If time allows, let soak for 2 hours or overnight. Otherwise, let soak while you prepare the rest of the stew.
2. In a large pot, heat oil over medium heat. Add mustard and cumin seeds; cook 1 minute. Stir in ginger, fennel seeds, paprika, carrot, red bell pepper, salt, and black pepper; cook 2 minutes. Set aside 3/4 cup chickpeas and add remainder to the pot. Add broth, cider, and sage. Bring to a boil, reduce heat, and simmer, covered, for 15 minutes. Stir in kale and heat until just wilted, about 1 minute.
3. Drain cashews and place them in a blender along with reserved chickpeas and just enough water to barely cover the contents (about 3/4 cup). Blend until very smooth.
4. Stir cashew chickpea cream into soup along with the lemon juice; heat 2 minutes. Ladle soup into four bowls and garnish each with cilantro and a few grindings of black pepper.
Source: Hannaford fresh Magazine, January - February 2012