Hot creamy chowders warm the body and the soul on the chilly days of autumn and winter. And what better way to have your chowder than with Kale and dairy free creaminess. If you have never tried one of my dairy free creamy soups, you are in for a big surprise. This one is at the top of my list for favorites.
1 tablespoon ghee
1 cup leeks, diced (whites only)
2 cups celery root, peeled and diced
1 bunch of Kale, stemmed and sliced thin
4 cloves of garlic, minced
12 baby portabello mushrooms, sliced
1 QT Vegetable Broth
1 ½ teaspoons of sea salt
½ teaspoon black pepper
½ teaspoon thyme leaves
½ cup raw cashew butter
¼ cup raw tahini
½ cup water
½ cup nutritional yeast
2 tablespoons fresh squeezed lemon juice
½ teaspoon sea salt
Melt ghee in 5 QT pot on medium-high heat. Add garlic, leeks, celery root, salt and pepper and sauté to sweat, about 3 minutes.
Add mushrooms and sauté until mushroom soft and slightly browned. Add kale and sauté an additional 2 minutes.
Pour vegetable stock over vegetables, add the thyme and then reduce heat to simmer.
While soup is simmering, prepare the “cheese sauce” by adding all ingredients in high-speed blender, blend for 30 seconds.
Pour the cheese sauce directly into the pipping hot chowder and stir. Remove from heat and serve immediately.