Soups & Stewsciaoflorentina5.0
Escarole Soup
Amazingly delicious escarole soup recipe heavy on scallions and garlic finished with a healthy lemony cashew cream. Add in a can of cannellini beans for a protein packed Fagioli soup. Quick and easy to make, enjoy hot or cold with garlicky bruschetta or Italian bread.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- blender
- cutting board
- pot
📝 Preparation Steps
1
Make the Cream
2
Soak the cashews in hot water for ⏱️ 20 minutes. Drain and transfer to a powerful blender (like a Vitamix) together with the lemon juice and water. Blend on the smoothie section until silky smooth. If need be add an extra splash of water and process again until super creamy depending on your blender.
3
The Soup
4
Slice the bottom 1 inch or so part off of the escarole heads. Separate the leaves and wash them well. Transfer the clean leaves to a cutting board and chop them up into half inch pieces or smaller to your liking.
5
Preheat a large heavy bottom soup pot over medium heat. Add a light drizzle of olive oil and sautee the green onions with a pinch of salt until wilted. Push the onions to the sides, drizzle a little oil in the center and add the grated garlic. Cook just until fragrant, ⏱️ 15 seconds or so taking care not to let it burn.
olive oil (as needed)large garlic (grated)4 cloves
6
Add the chopped escarole to the soup pot and another pinch of salt. Toss to coat well with the garlic and onion and sauteé until wilted.
large garlic (grated)4 cloves
7
Stir in the onion flakes and nutritional yeast then pour in the water or veggie stock. Bring to a simmer and cook for ⏱️ 10 minutes or so until the greens have completely collapsed. (If adding cannellini beans this is the time to do so).
onion flakes1.5 Tbspnutritional yeast3 Tbsp
8
Pour in the cashew sour cream and simmer a couple of extra minutes. Remove from heat, adjust seasonings to taste with salt and pepper and serve garnished with some dill, red pepper flakes and if desired some fresh dill. Serve hot or cold with garlic bruschetta.
large garlic (grated)4 cloves
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...