Description
If you’re looking for a tasty and nutritious meal that’s also dairy-free, look no further than this healthy white bean and kale soup! Packed with veggies and wholesome cannellini beans, this soup is perfect for meal prep or a quick family dinner. And with its rich, creamy texture and comforting flavors, you won’t even miss the dairy! Vegan and gluten free.
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 about 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 the soup, 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. Once heated through, taste and adjust the seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stove top
- Cuisine: Healthy