Spiced Chickpea Cashew Soup with Greens

Serves: 4

• 1 cup unsalted cashews
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 tablespoon minced fresh ginger
• 1 teaspoon fennel seeds (optional)
• 1/2 teaspoon paprika, preferably smoked
• 1 large carrot, sliced thinly
• 1 red bell pepper, diced
• 3 cups low-sodium vegetable broth
• 1 cup apple cider
• 2 15 oz. cans garbanzo beans (chickpeas), drained and rinsed
• 2 tablespoons chopped fresh sage
• 1/2 bunch kale or 4 cups Swiss chard, chopped
• Juice of 1/2 lemon
• Cilantro

Directions: Place cashews in a bowl, cover with water and soak for about 2 hours. In a large saucepan, heat 2 teaspoons oil over medium heat. Add mustard seeds and cumin seeds; heat 1 minute. Stir in ginger, fennel seeds, paprika, carrot, red pepper, and salt and pepper to taste; cook 2 minutes. Pour in broth, cider, chickpeas (reserve 3/4 cup), and sage. Bring to a boil, reduced heat and simmer covered for 15 minutes. Stir in greens and heat 1 minute.
Drain cashews and place them in a blender container along with reserved chickpeas and just enough water to barely cover the contents. Blend until smooth. Stir cashew chickpea cream into soup along with the lemon juice; heat 2 minutes. Ladle soup into serving bowls and garnish with cilantro and black pepper.

Nutrition Information (per serving)
Calories 438 | Protein 14 g | Fat 18 g (3 g saturated) | Carbohydrate 59 g | Fiber 9 g | Sodium 514 mg