Grilled Tomatillo, Jalapeño & Kale

The Aztecs first domesticated both the tomatillo and jalapeño around 800 bce, and people in the eastern Mediterranean and Asia Minor cultivated kale around 2000 BC. We have tapped into the knowledge of our ancestors, blended these 3 bold flavors together, and created a low-cal, heart-healthy, vegan soup packed with essential nutrients, vitamins, minerals, and antioxidants. We add a dollop of cashew cream and a spoonful of chopped cilantro on top to complete this bowl of saporous superfood.

Slightly open the lid on the soup and heat in the microwave for 2 minutes on low. Stir and heat for another 30 seconds. If it is not, hot heat for 30 seconds.

Vegetable Broth, Tomatillos, Kale, Spinach, Scallions, Coconut Milk, Onions, Leeks, Jalapeno Peppers, Cashew Nuts, Garlic, Olive Oil, Coconut Sugar, Cilantro, Sea Salt, Black Pepper
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