Every time it seems like spring weather is around the corner, we are hit with a dip in temperature or even a little bit of snow! That tells me that it’s definitely still soup season. The good news is that there are endless soup recipe combinations and they are a great way to incorporate vegetables. This recipe for kale and white bean soup is not only vegan, it’s packed with a whole bunch of chopped kale. I love the texture that kale adds to soup because it holds up better than spinach and the health benefits for you are great! Keep reading to find out how we get this creamy and delicious texture without adding any dairy.
This soup is almost like a zuppa toscana, which is also one of my favorite soups. Instead of using sausage and bacon like you see in that soup, we are using white beans. The creaminess that you see here is made from blending raw cashews with hot water. You need to use a high-powered blender like a Vitamix to get the right texture, but once it’s blended smoothly you will swear you’re adding heavy cream to the soup. You could use coconut cream as well, but I don’t care for the coconut flavor in savory dishes unless it’s in a coconut rice or a curry-style recipe. This recipe obviously has kale in it, and also chopped Yukon gold potatoes which make this vegan soup recipe feel nice and hearty. The seasonings used are simple and likely ingredients you already have on hand. You’ll be using a little poultry seasoning, a pinch of red pepper flakes for some warmth, salt and pepper, and finishing the soup with lemon juice for a touch of brightness.
This kale and white bean soup works with curly or flat leaf kale, but I used curly kale here. Just make sure you chop it into small enough pieces for best results!
- 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
- Place the cashews in a large bowl and pour the hot water over them. Set aside.
- Heat the olive oil in a large pot. Add the onions and garlic and cook for a few minutes until fragrant.
- 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.
- 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.
- Add the kale and stir until wilted. Then add the lemon juice and stir to combine.
- Serve with crusty bread, enjoy!
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Any recommendations on a sub for poultry seasoning?