Delicious White Bean and Kale Soup with Cashew Cream
If you’re looking for a tasty and satisfying soup to warm up a chilly night, look no further than this white bean and kale soup made with cashew cream (dairy free)! This cozy bowl of goodness is packed with nutritious veggies and creamy cannellini beans that come together for a delightful meal. It’s one of my favorite go-to recipes for those busy weeknights or when I want to impress guests with something hearty yet healthy.
This soup is perfect for various occasions. Whether you’re prepping meals for the week, hosting friends, or just indulging in some self-care with a comforting dish, this soup checks all the boxes. With its rich flavors and creamy texture, I promise you won’t even miss the dairy!
Why You’ll Love This Recipe
– Quick and easy: This recipe comes together in just about an hour, making it perfect for busy evenings.
– Nourishing ingredients: Packed with beans, greens, and healthy fats from cashews, it’s a wholesome choice for any meal.
– Versatile: Enjoy it as a starter or pair it with crusty bread for a filling main course.
– Vegan and gluten-free: Suitable for everyone in your life, regardless of dietary restrictions.
– Meal prep friendly: Make a big batch to enjoy throughout the week—this soup tastes even better the next day!
Ingredients You’ll Need
Gathering the right ingredients is key to achieving the delicious flavor in this white bean and kale soup made with cashew cream (dairy free). Here’s what you’ll need:
For the Cashew Cream
– 1 cup raw cashews
For the Soup
– 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
Variations
One of the best things about this recipe is its flexibility! You can easily adapt it to suit your taste or whatever you have on hand. Here are some fun variation ideas:
– Swap in different greens: Feel free to use spinach or Swiss chard instead of kale for a different flavor profile.
– Add more protein: Toss in some cooked quinoa or lentils for an extra boost of nutrition.
– Spice it up: Experiment with adding your favorite herbs or spices like cumin or smoked paprika for added depth.
– Make it chunky: If you prefer a heartier texture, reserve some white beans before blending them into the cashew cream and stir them back into the soup.
How to Make White Bean and Kale Soup Made with Cashew Cream (Dairy Free)
Step 1: Soak the Cashews
Add raw cashews to a heat-proof bowl and cover them with hot (ideally just boiled) water. Allow them to soak for about 30 minutes while you prepare the rest of the recipe. Soaking softens the cashews, making them easier to blend into a creamy texture later.
Step 2: Sauté the Vegetables
Heat olive oil over medium heat in a large soup pot. Add onions, carrots, celery, leek, and kosher salt. Sauté these veggies for about 12–14 minutes until the onions become translucent and start caramelizing. The sautéing process enhances their natural sweetness and adds depth to your soup’s flavor profile.
Step 3: Add Broth and Beans
Stir in garlic, chili flakes (if using), nutritional yeast (if using), and poultry seasoning. Sauté for another couple of minutes until fragrant. Then add five cups of vegetable broth along with drained and rinsed beans. Scrape up any stuck-on bits from the bottom—it’s all flavor! Bring everything to a simmer and let it cook uncovered on low heat for about 15 minutes until veggies are tender.
Step 4: Prepare the Cashew Cream
While your soup simmers away happily on the stove, drain and rinse those soaked cashews. Toss them into a high-speed blender along with that last cup of vegetable broth. Blend on high until completely smooth—no chunks allowed! This creamy mixture will make your soup rich without any dairy.
Step 5: Combine Everything
Once your veggies are tender after simmering away, add that luscious cashew cream to your pot along with chopped kale. Bring everything back to a gentle simmer and cook uncovered for another five to ten minutes until the kale has wilted down beautifully and your soup has thickened slightly. If you’d like to thin out your soup at this point, feel free to add additional broth.
Step 6: Season & Serve
Finally, season your delicious creation with salt and pepper according to taste. Serve topped with fresh parsley and an extra sprinkle of chili flakes if desired. Enjoy each warm bite while knowing you’re treating yourself—and everyone else—to something truly comforting!
Pro Tips for Making White Bean and Kale Soup Made with Cashew Cream (Dairy Free)
Making this white bean and kale soup is a delightful experience, and with a few simple tips, you can elevate it even further. Here are some actionable suggestions to ensure your soup turns out perfectly every time:
– Soak the cashews well: Allowing the cashews to soak for at least 30 minutes will make them easier to blend into a creamy texture. If you’re short on time, soaking them in hot water can speed up the process.
– Customize the vegetables: Feel free to add or substitute other vegetables based on what you have on hand. Spinach, zucchini, or bell peppers can be great additions that enhance both flavor and nutrition.
– Adjust the seasoning: Taste your soup as it simmers and adjust the spices accordingly. Every palate is different, so don’t hesitate to add more salt or spice if you feel it needs it.
– Use fresh herbs: Adding fresh herbs like thyme or parsley at the end of cooking can brighten up the flavors. A squeeze of lemon juice just before serving also adds a lovely zing!
– Blend it longer for creaminess: If you want an ultra-smooth cashew cream, blend it for a little longer until no bits remain. This ensures a delightful velvety texture in your soup.
How to Serve White Bean and Kale Soup Made with Cashew Cream (Dairy Free)
Serving this soup is all about enhancing its deliciousness while making it visually appealing. Here are some ideas to present your dish beautifully:
Garnishes
– Chopped fresh parsley: A sprinkle of fresh parsley adds color and freshness to your bowl.
– Extra chili flakes: For those who love a bit of heat, offer chili flakes as an optional topping.
Side Dishes
– Crusty bread: Serve with slices of warm crusty bread for dipping.
– Mixed green salad: A light salad with vinaigrette pairs nicely and balances the richness of the soup.
– Roasted vegetables: Offer a side of roasted seasonal veggies for added flavor and nutrition.
Make Ahead and Storage
Meal prepping this white bean and kale soup is a fantastic way to enjoy healthy meals throughout the week! It stores well in the fridge or freezes beautifully for later use.
Storing Leftovers
– Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
– Let the soup cool completely before sealing it in containers to prevent condensation.
Freezing
– Portion out leftover soup into freezer-safe containers or bags.
– Label with the date and freeze for up to 3 months.
Reheating
– Thaw frozen soup overnight in the refrigerator before reheating.
– Reheat on the stovetop over medium heat, stirring occasionally until warmed through. You may need to add a splash of vegetable broth if it thickens too much.
FAQs
If you have questions about making this delicious white bean and kale soup, you’re not alone! Here are some common inquiries:
Can I make this recipe nut-free?
Yes! You can replace cashew cream with silken tofu blended until smooth for a nut-free alternative.
How can I add protein to this soup?
To boost protein content, consider adding cooked quinoa or lentils along with the beans. Both options complement the flavors well.
Can I use different beans?
Absolutely! While cannellini beans are traditional, you can use other varieties like navy beans or chickpeas based on your preference.
Final Thoughts
I hope you enjoy making this comforting white bean and kale soup made with cashew cream! It’s a wonderful dish that not only warms you up but also nourishes your body with wholesome ingredients. Don’t hesitate to experiment with variations that suit your taste—this recipe is as flexible as it is delicious! Give it a try, and let me know how it turns out!
White Bean and Kale Soup Made with Cashew Cream
Ingredients
Method
- Soak the cashews in hot water for about 30 minutes.
- Heat olive oil in a large soup pot and sauté onions, carrots, celery, leek, and kosher salt for 12–14 minutes until onions are translucent.
- Stir in garlic, chili flakes, nutritional yeast, and poultry seasoning. Add 5 cups of vegetable broth and white beans, bring to a simmer and cook for 15 minutes until veggies are tender.
- Drain and rinse soaked cashews, blend with the remaining cup of vegetable broth until smooth.
- Add cashew cream and chopped kale to the pot, simmer for 5-10 minutes until kale wilts and soup thickens.
- Season with salt and pepper to taste, serve topped with fresh parsley and chili flakes if desired.
