Creamy White Bean and Kale Soup
Cashew cream takes a traditional vegan white bean and kale soup to a new level! Perfect for cold winter nights (or any time of the year if you're a soup fanatic like I am), this soup is packed with flavor and comfort!
Ingredients
- 4 C vegetable broth
- 2 stalks of celery, diced
- 1 yellow onion,diced
- 2 carrots, peeled and diced (or you can use about 1/2C of matchstick carrots)
- 2 cans cannellini beans, drained and rinsed
- 1 large bunch kale, washed and chopped, stems removed (or two to three generous handfuls of bagged kale)
- 2 Tbsps avocado oil
- 3 fresh garlic cloves, chopped (or about four forkfuls of jarred chopped garlic)
- 1 Tbsp onion powder
- 2 tsp smoked paprika
- Salt and pepper to taste
- 2 C cashew cream (recipe here)
Directions
In a large pot or Dutch oven, add avocado oil and warm on medium heat. Add celery and carrots, and saute for about five minutes. Add the onion, and saute until the onion begins to turn translucent. Add garlic and seasonings and sauté for one minute more, stirring constantly to ensure veggies are covered in seasonings. Add vegetable broth and stir to distribute spices. Add beans and kale, turn heat to high, and bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
Add cashew cream and stir to fully incorporate. Allow to simmer until it reaches your desired thickness. Enjoy!
Keeps for about four days in the refrigerator.