Creamy Kale and White Bean Soup
Warm up with a bowl of my creamy white bean and kale soup, where the velvety softness of the beans meets the vibrancy of kale in a nourishing, comforting, flavour-packed blend. Perfect for cozy nights and soup cravings!
In the collections
The ingredients
- ½ medium onion, chopped
- 1 tbsp garlic, chopped
- 1 tbsp avocado oil
- 2 cups potatoes, cut into cubes
- 1 broccoli crown, small; finely chopped
- 1 carrot, large; chopped
- 1 celery stalk, large; finely chopped
- 5 cups vegetable broth
- 2 white kidney beans, 4 cups; 19 oz cans; drained and rinsed
- 2 tbsp nutritional yeast
- 2 tsp dried parsley
- 2 tsp dried oregano
- 2 tsp dried basil
- ½ tsp sea salt
- ½ tsp black pepper
- 4 cups kale, stems removed and chopped
- ½ cup dairy-free cooking cream
The method
- In a large pot, heat the oil. Add the onion and garlic, and cook for 1 to 2 minutes.
- Add the vegetables (except the kale) and cook for 5 to 10 minutes, or until slightly tender.
- Add the beans, vegetable broth and spices. Bring to a boil, cover and simmer over medium heat for about 25 minutes, or until the vegetables are cooked.
- Add the kale and cream. Cook for another 2 to 3 minutes. Using an immersion blender, lightly purée the soup for a creamier texture.
Storage tips
Keeps in the fridge for up to 5 days.
Nutrition facts
Per serving, for reference only.
- 490Calories
- 11 gFat
- 74 gCarbs
- 16 gFibre
- 24 gProtein
Broccoli contains vitamin C, which helps with iron absorption.
White kidney beans are a good source of calcium for vegans, supporting optimal bone health.
White kidney beans have a low glycemic index, and their high fibre and protein content helps stabilize blood sugar.
The high levels of lutein and vitamin K in kale support cardiovascular health by reducing arterial stiffness and improving blood vessel function.
