Lemon Kale Cashew Soup

This recipe comes from our friend Chelsea Elder! A coach and a trainer, Chelsea recently also contributed to our blog about how to avoid over indulging during the holiday season--we know it's hard not to! Included in her strategy? Satisfying meals that won't have you reaching for more fattening holiday dishes. Check out her recipe for a Lemon Kale Cashew Soup below:


  • 4 carrots, diced
  • 4 stalks celery, diced
  • 1 white onion, chopped 
  • 6 cloves garlic, chopped
  • 2 inch piece of both fresh ginger and turmeric, peeled and loosely chopped
  • 1 head kale, chopped
  • 2 cups raw cashews
  • 1 whole lemon
  • 2 tbsp coconut oil 
  • 2 cartons of veggie stock
  • 8 cups Butcher’s Bone Broth (any flavor)


  1. Heat coconut oil in a large pot, add carrots, onion and celery to cook until softened. 
  2. Add garlic, ginger, turmeric, salt and pepper to taste until garlic is fragrant. 
  3. Add Butcher's Bone Broth and bring to a simmer and immediately add kale and cashews.
  4. Simmer 20 minutes
  5. Add juice of whole lemon and puree in a high speed blender, season to taste.
  6. Top soup with chopped cashews and cilantro if desired. Perfect all on its own, too!