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.
Servings 4 people
Ingredients
- 2 heads escarole
- 1 bunch scallions thinly sliced
- 4 cloves large garlic grated
- 6 cups water or veggie broth low sodium
- 3 Tbsp nutritional yeast
- 1.5 Tbsp onion flakes
- red pepper flakes to taste to taste
- 1/3 cup fresh dill (optional for garnish)
- S + P to taste
- olive oil (as needed)
- 14 oz can cannellini beans (OPTIONAL)
Cashew Sour Cream
- 1/2 cup raw cashew pieces
- 1/3 cup lemon juice freshly squeezed
- 1/3 cup water
Instructions
Make the Cream
- 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.1/2 cup raw cashew pieces, 1/3 cup water, 1/3 cup lemon juice
The Soup
- 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.2 heads escarole
- 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.1 bunch scallions, S + P to taste, olive oil, 4 cloves large garlic
- 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.2 heads escarole
- 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).3 Tbsp nutritional yeast, 1.5 Tbsp onion flakes, 6 cups water or veggie broth
- 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.red pepper flakes to taste, 1/3 cup fresh dill
Notes
- Add Beans - To make escarole and bean soup simply add a 14 oz can of cannellini beans at the very end and simmer until heated through.