Recipe: "Cheesy" Kale Soup

I made this soup for friends last night, and it was such a hit that I thought I'd share it on the blog.  It's vegan, but the cashew butter gives it a creamy rich texture and flavor...not exactly cheesy, but almost!  It's really hearty, and soul-warming for a winter day.

 The recipe is from Dr. Joel Fuhrman's wonderful book, Super Immunity, with a few adjustments:

"Cheesy" Kale Soup

1/2 c. yellow split peas
1 tsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup chopped mushrooms
2 c. carrot juice
1 15-oz can tomato juice (can also use diced tomatoes if you like a chunkier soup)
1 1/2 lbs kale, midribs removed, leaves coarsely chopped
1/2 tsp. chile flakes
1/2 tsp. Mrs. Bragg's Liquid Aminos
Salt to taste
1/4 c. cashew butter
Nutritional yeast to garnish

Cook split peas in 2 1/2 c. water until soft (about 45 minutes).  In a pan, sautee onions in oil until translucent.  Add garlic, chile flakes, and mushrooms and cook a few minutes more until mushrooms are somewhat soft.  Add onion mixture to split peas.  Add all other ingredients, except the cashew butter.  Bring to a boil, then lower heat and cook for 30 minutes.  Add water as needed to achieve desired consistency.  Remove from heat, add the cashew butter, and stir until creamy.  Garnish with sprinkles of nutritional yeast.