Kale and White Bean Soup
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1 cup raw cashews
  • 1 cup hot water
  • 2 tbsp. cornstarch
  • 2 tbsp. olive oil
  • ½ onion, chopped
  • 4 cloves garlic, minced
  • 8 cups vegetable broth
  • 4 large Yukon gold potatoes, chopped (can be peeled or unpeeled)
  • ½ tsp. poultry seasoning
  • Pinch of red pepper flakes
  • 1 tsp. salt + more to taste
  • ½ tsp. freshly ground black pepper + more to taste
  • 1 can cannellini beans, rinsed and drained
  • 1 bunch kale, chopped into bite-sized pieces
  • Juice of ½ a lemon
Instructions
  1. Place the cashews in a large bowl and pour the hot water over them. Set aside.
  2. Heat the olive oil in a large pot. Add the onions and garlic and cook for a few minutes until fragrant.
  3. Add the vegetable broth, potatoes, poultry seasoning, red pepper flakes, salt, and pepper. Bring to a boil and then reduce to a simmer. Once the potatoes are almost tender, add the beans. Taste and add more salt and pepper as needed.
  4. Now, back to the cashews. Transfer the cashews and water to a high-speed blender like a Vitamix. Add the cornstarch. Blend until very smooth, you want the mixture to be the consistency of heavy cream. Add the mixture to the soup and bring to a simmer, allowing it to thicken.
  5. Add the kale and stir until wilted. Then add the lemon juice and stir to combine.
  6. Serve with crusty bread, enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/kale-and-white-bean-soup/