A simple but flavourful and light soup. This makes 4 small bowls, 2 large ones.

Ingredients

For the soup
2T water
2 scallions, minced (about 2T)
1T fresh garlic, minced
1/4t coarse sea salt
1 cup artichoke hearts (not jarred)
2 cups shredded green cabbage
1/2T lemon juice
2 cups unsweetened soy milk
2 cups vegetable stock
1 ‘sprig’ dried kombu (about 2″)
1/4t black pepper, freshly cracked
1T cashew butter
2T white miso
2T sun-dried tomato water (as noted below)
1T tapioca flour dissolved in 2T cold water
Coarse sea salt and black pepper to taste

For the garnish
2T sun-dried tomatoes (dehydrated, not jarred), coarsely chopped
2T boiling water
1 cup curly green kale, coarsely chopped
2t kalamata olives, pitted and sliced

Optional: Add some capers for an additional touch. Add 1t herbs de Provence for some additional flavour.

Method

Warm a large pan with a lid on medium-high heat. Water saute the garlic and scallion for 2 minutes. Add the cabbage and artichokes. Saute for 3 minutes. Add the lemon and deglaze the pan (if necessary). Add the stock, kombu, black pepper, and plant milk. Bring the pan to a simmer.

Reduce heat to low and simmer covered for 10 minutes. Uncover, remove the kombu and puree smooth. Increase heat to medium low and simmer uncovered for 15 minutes.

While the soup simmers, prepare the garnish. Add 2T boiling water to the sun-dried tomatoes to rehydrate them. Preheat the oven to 450F. On a baking or roasting pan on the middle rack, roast the kale for 5-8 minutes, or until it’s nicely wilted and a vibrant green (don’t let it brown). Remove from heat and set aside when done.

At the 15 minute mark, remove the soup from heat. Add the cashew butter, sun-dried tomato water and miso. Puree smooth. Stirring continuously, add the tapioca mixture. Stir until it thickens (should be immediately). Reheat the pan only if absolutely necessary. Season to taste.

To plate, ladle/spoon out the soup, garnish with the kale, then the sun-dried tomatoes and then the olives and serve.