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–+ servings

White Bean and Kale Soup Made with Cashew Cream

A delicious and satisfying soup packed with nutritious veggies and creamy cannellini beans, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1 cup raw cashews for the cashew cream
  • 2 tablespoons olive oil
  • 1 medium onion finely diced
  • 3 large carrots peeled and diced or thinly sliced
  • 3 stalks celery thinly sliced
  • 1 medium leek white and light green parts thinly sliced into half moons
  • 1 teaspoon kosher salt
  • 3 cloves garlic chopped
  • 1 pinch 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 kale about 5 cups, washed and chopped
  • kosher salt to taste
  • 1/2 teaspoon black pepper

Method
 

  1. Soak the cashews in hot water for about 30 minutes.
  2. 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.
  3. 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.
  4. Drain and rinse soaked cashews, blend with the remaining cup of vegetable broth until smooth.
  5. Add cashew cream and chopped kale to the pot, simmer for 5-10 minutes until kale wilts and soup thickens.
  6. Season with salt and pepper to taste, serve topped with fresh parsley and chili flakes if desired.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gSodium: 200mgFiber: 6gSugar: 2g

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