If you’re looking for a tasty and satisfying soup that’s also dairy-free to warm up a chilly night, look no further than this white bean and kale soup! Packed with veggies like carrots, celery, leeks, onion, and kale, and wholesome cannellini beans. This soup is perfect for meal prep or a weeeknight dinner that the whole family will LOVE. And with its thick, creamy texture (thanks to cashew cream!) and comforting flavors, no one will even miss the dairy.
The best creamy white bean and kale soup without dairy
If you’re tired of the same soup recipes and looking for a new wholesome option that don’t include dairy, let me put in my resounding vote for this creamy white bean and kale soup!
It’s packed with the most delicious combination of veggies and beans, and is made with cashew cream (swoon!). Which gives it a creamy texture without the need to blend the soup.
Plus, it’s a great option for meal prep as it can be stored in the fridge or freezer and reheated quickly for a satisfying meal any time you need it.
The soup takes about an hour to make, but a lot of that is taking into account the time it takes to soak the cashews and prep the vegetables and aromatics. And it’s time well spent!
The aromatic base of the soup is essential to develop the best, deep flavor. Sautéing the onions, carrots, celery, and leeks for an extended chunk of time (12-14 minutes) means more caramelization (!!), and the leeks transform into some truly magical sweet and tender bits that help season the broth. From my experience, leeks in soup are an instant recipe elevating ingredient.
And when blended with some of the broth, the soaked cashews create the most luxurious cream that thickens slightly as it simmers with the soup. It’s my favorite dairy substitute for soups, pastas, and sauces alike, and once you give it a try, I think you’ll agree it’s just the best!
And if you love this white bean soup be sure to check out some of our other favorite vegetarian soup recipes like this Gluten Free Minestrone, Thick and Creamy Tomato and Red Pepper Soup, Vegan Black Bean Soup, Creamy Corn Chowder with Potatoes, and Chickpea and Tomato Curry Soup!
Can this recipe be made without cashews?
Yes! This soup can be made without cashews. For a cashew-free alternative, I would recommend replacing the raw cashews and additional cup of vegetable broth that get blended together with about 1 – 1 1/2 cups of whatever dairy free creamer works for you.
Without the cashew cream the soup may be *slightly* less thick and creamy, but will be delicious nonetheless!
Making this white bean and kale soup
Step 3: Add broth and beans
Add broth and drained and rinsed beans to the pot, scraping up any stuck-on bits, and bring to a simmer. Simmer on low until veggies are tender.
Step 4: Make cashew cream
While the soup is simmering, prepare the cashew cream.
Drain and rinse cashews and add to a high-speed blender with the remaining cup of vegetable broth. Blend on high until smooth and creamy, with no pieces of cashew remaining.
Meal prepping this soup
Making this soup on the weekend and storing it in individual portions in the fridge or freezer is a great way to meal prep for the week.
You could also prep the ingredients to make the soup ahead of time so it’s easier to pull together when you’re ready to cook!
A few expert tips!
- Blend the cashew cream for longer than you think. For the best texture you really want to blend it for at least a minute on high, until no pieces remain and it’s super smooth and creamy. If you under-blend it the result could be grainy.
- Thin the soup with extra broth if it gets too thick. This soup will thicken up a bit while simmering, but if you want it to be more “brothy”, all you need to do is thin it out with a little extra broth or water until your desired consistency is reached.
- Use a large soup pot or Dutch oven. This recipe makes a big batch of soup, so it’s important to use a large pot or Dutch oven. A 6-quart pot or large will be sufficient. Using a large pot will allow you to cook the soup evenly and prevent it from boiling over.
If you enjoyed this white bean soup we’d love it if you would take a moment to rate and review it below! 🌟🌟🌟🌟🌟 It’s also a great place to get your questions answered, and helpful for other readers if you share any modifications you made to the recipe.
Thank you for sharing your kitchen with NK. We’re so grateful you’re here!
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White Bean and Kale Soup Made with Cashew Cream (Dairy Free)
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Description
If you’re looking for a tasty and satisfying soup that’s also dairy-free to warm up a chilly night, look no further than this white bean and kale soup! Packed with veggies like carrots, celery, leeks, onion, and kale, and wholesome cannellini beans. This soup is perfect for meal prep or a weeeknight dinner that the whole family will LOVE. And with its thick, creamy texture (thanks to cashew cream!) and comforting flavors, no one will even miss the dairy.
Ingredients
- 1 cup raw cashews
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 large carrots, peeled and diced or thinly sliced
- 3 stalks celery, thinly sliced
- 1 leek, white and light green parts thinly sliced into half moons
- 1 teaspoon kosher salt
- 3 cloves garlic, chopped
- Pinch of chili flakes (optional)
- 2 tablespoons nutritional yeast (optional)
- 1 teaspoon poultry seasoning or all-purpose seasoning
- 6 cups vegetable broth, divided
- 2 15-ounce cans white beans, drained and rinsed
- 1 large bunch of kale (about 5 cups), washed and chopped
- Kosher salt, to taste
- 1/2 teaspoon black pepper
Instructions
- Soak the cashews. Add raw cashews to a heat-proof bowl and cover with hot (ideally just boiled) water – allow to soak for 15-30 minutes while you prepare the rest of the recipe.
- Make the flavor base of the soup. Heat 2 tablespoons olive oil over medium heat in a large soup pot. Add onions, carrots, celery, leek, and 1 teaspoon kosher salt. Sauté for 12-14 minutes, stirring occasionally – until onions are translucent and veggies are starting to caramelize. Add garlic, chili flakes, nutritional yeast, and poultry seasoning and sauté 2-3 minutes more, until spices and garlic are aromatic.
- Add broth and beans. Add 5 cups broth and drained and rinsed beans to the pot, scraping up any stuck-on bits from the bottom, and bring to a simmer. Simmer on low uncovered for 15 minutes – until veggies are tender.
- Make cashew cream. While the soup is simmering prepare the cashew cream. Drain and rinse cashews and add to a high-speed blender along with the remaining cup of vegetable broth. Blend on high until smooth and creamy, with no pieces of cashew remaining.
- Finish the soup. Add cashew cream to the pot with the chopped kale. Bring back to a simmer and cook uncovered for another 5-10 minutes, until kale is tender, and soup has thickened slightly. Soup can be thinned by adding a little additional broth if desired.
- Season and serve! Season soup to taste with salt and pepper and serve topped with parsley and more chili flakes if desired. Enjoy!
Notes
For a cashew-free alternative, I would recommend adding about 1-2 cups of whatever dairy free creamer works for you in place of the raw cashews + additional cup of vegetable broth. We love the original unsweetened / unflavored Nutpods as a cashew-free option in savory recipes but keep in mind that it does contain other types of nuts. The soup may be slightly less thick and creamy, but will still be delicious nonetheless!
Storage: To store in the refrigerator, allow it to cool completely and transfer to an airtight container before moving to the fridge. Should keep for up to 5 days.
Freezing: If you want to save the soup longer, you can freeze it. Freezing soup is a great way to have a quick and easy meal on hand for busy weeknights. Before freezing, portion it into individual or family-sized portions. Let it cool completely before transferring to an airtight container or freezer-safe bag. Label it with the date and contents before storing it in the freezer for up to three months.
Reheating: This soup can easily be reheated in the microwave or over low heat on the stovetop. You may need to add a splash of water or broth to thin it out, as the soup may thicken up in the fridge.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stove top
- Cuisine: American
Cynthia says
This was absolutely delicious! I used spinach instead of kale because that is what I had on hand.We will eat this often this winter.
Nyssa Tanner says
That sounds like the perfect swap, Cynthia! Thank you for leaving your review of the recipe and happy cooking 🙂 – Nyssa
Hollie says
This soup was definitely labor intensive, but so worth it. It is freaking delicious and feels indulgent but it’s really just a bunch of vegetables and some beans.
Thank you for nourishing me!
Nyssa Tanner says
Aw so glad that you felt like this soup was worth the extra effort! Delicious + indulgent with all the veggies and wholesome ingredients is always what I’m after 🙂 Thanks for taking the time to leave your review, and happy cooking! – Nyssa
AD says
Would coconut milk make a good sub. For cashew cream? Or would you recommend a milder substitution?
Nyssa Tanner says
You could definitely use coconut milk if you don’t mind a little bit of coconut flavor in the soup! If you would rather it taste more mild I would suggest using another non dairy creamer that works for your dietary needs. I would start with 1 cup and add more if desired. I hope that helps, and happy cooking 🙂 – Nyssa
Janice M says
Noël says
Hi! I am making this now. Is the garlic supposed to be whole cloves? Thanks!
Nyssa Tanner says
Hi there! No the garlic is supposed to be chopped – sorry about that! It’s fixed now in the recipe card. I hope that you enjoy the soup! – Nyssa