Creamy Onion and Kale Soup - Vegan

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Ingredients:

• 2 tablespoons olive oil
• 1 white onion, sliced
• 6 cloves roasted garlic
• 1 bunch kale, hard stems removed
• 2 cups vegetable broth, divided.
• 1/4 teaspoon rosemary 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup raw cashews

Directions:

1. In a medium pot over low heat, add the oil and onion. Cook until the onions are caramelized, ~30– 40 minutes. Do NOT turn up the heat to speed things along or walk away. 
2. Once it is caramelized, add the rest of the ingredients except for one cup of vegetable broth and turn the heat to medium. 
3. About 5 minutes after adding the broth, it should be at a simmer and the kale will wilt quickly. 
4. Once all the kale is soft, remove it from the heat and add the final cup of vegetable broth. This will cool the soup for safe blending. 
5. Blend until it is completely smooth and you see no chunks. 
6. Serve over mixed grain rice and enjoy! 

**If it is cooler than you would like after blending, simply return it to the stove over medium heat until it is the temperature you prefer. I find that it is the perfect temperature for eating if I eat it straight away after blending with the cold broth.