DromeDairy™: Creamy Kale Soup

DromeDairy™: Creamy Kale Soup

For the Spicy Roasted Chickpeas

  • 1-14 oz. can chickpeas rinsed and drained
  • 1 tbsp. olive oil
  • 2 tbsp. DromeDairy Camel Milk
  • 1/2 tsp. cayenne pepper optional
  • 1/4 tsp. salt

For the Creamy Kale Soup

  • 2 tbsp. olive oil
  • 1 large onion chopped
  • 5 garlic cloves minced
  • 1 cup of DromeDairy Camel Milk
  • 6 cups vegetable broth
  • 1 large bunch about 1-1/2 lb curly kale
  • 1 cup raw cashews soaked in water 4-8 hours, rinsed and drained
  • 2 tbsp. white wine vinegar
  • 1/4 tsp. salt
  • 1/4 tsp. pepper


Make the Spicy Roasted Chickpeas

  1. Preheat oven to 400°. Line a baking sheet with parchment.
  2. Place chickpeas, olive oil, cayenne and salt in small bowl. Stir to completely coat chickpeas.
  3. Arrange chickpeas in an even layer on baking sheet. Bake until crispy, about 50 minutes, flipping 2-3 times during baking.

Make the Creamy Kale Soup

  1. Heat olive oil in large saucepan or Dutch oven over medium heat. Add onion and garlic. Sauté until onion is softened, about 5 minutes. Add 5 cups of broth and remove from heat while you prepare kale and cashews.
  2. Remove the stems from the kale leaves. Working batches, place kale leaves in food processor bowl. Pulse until very finely chopped. Transfer to pot with broth. Continue until all kale is chopped and has been added to pot.
  3. Place cashews in food processor with remaining 1 cup of broth. Blend until smooth, stopping to scrape down sides of bowl as needed. You can optionally add a bit of broth from the pot in order to get a smooth consistency, if needed.
  4. Transfer cashew mixture to pot with kale and broth. Stir well. Place over high heat and bring to a low boil. Lower heat and simmer, uncovered, until kale is tender, about 10 minutes. Thin with a bit more broth, if needed.
  5. Add vinegar, salt and pepper. Stir well. Taste and adjust seasonings as needed.
  6. Ladle into bowls and top with roasted chickpeas.