Cheesy Kale Soup

• 1/2 cup yellow split peas
• 1 onion, chopped
• 1 cup mushrooms,sliced
• 2 cups carrot juice
• 15 ounces tomato sauce, no salt added or low sodium
• 1 1/2 pounds kale, tough stems and center ribs removed and leaves coarsely chopped
• 1/4 cup cashew butter
• 1 tablespoon nutritional yeast, or more to taste

1. In a pressure cooker, cover yellow split peas with about 2 1/2 cups of water and cook on high pressure for 6-8 minutes.
2. Add remaining ingredients except cashew butter and cook on high pressure for 1 minute. Release pressure and blend soup with cashew butter.
3. Sprinkle with nutritional yeast before serving.
4. To make without a pressure cooker:
5. Precook the split peas until soft.
6. Combine cooked split peas with all remaining ingredients except cashew butter. Bring to a boil, reduce heat, and simmer until kale is tender (about 15 minutes). Add water as needed to achieve desired consistency. Stir in cashew butter. Sprinkle with nutritional yeast before serving.

peas, onion, mushrooms, carrot juice, tomato sauce, kale, cashew butter, nutritional yeast

Taken from www.epicurious.com/recipes/member/views/-cheesy-kale-soup-50167889 (may not work)