Description
Indulge in the comforting warmth of White Bean and Kale Soup Made with Cashew Cream (Dairy Free). This nourishing soup combines wholesome cannellini beans and vibrant kale, creating a rich, creamy texture without any dairy. The cashew cream adds a delightful nutty flavor, while the sautéed vegetables infuse each bowl with aromatic goodness. Perfect for chilly nights or quick meal prep, this vegan and gluten-free soup is packed with nutrients, making it both satisfying and healthy. Enjoy it as a hearty main dish or paired with crusty bread for a complete meal that your family will love.
Ingredients
Scale
- 1 cup raw cashews
- 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
Instructions
- Soak cashews in hot water for 30 minutes.
- In a large pot, heat olive oil and sauté onions, carrots, celery, leeks, and salt until soft.
- Add garlic and spices; sauté until fragrant.
- Pour in vegetable broth and white beans; simmer for about 15 minutes.
- Blend soaked cashews with remaining broth until smooth.
- Stir cashew cream into the soup along with chopped kale; simmer until cooked through.
- Season to taste and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup / 240g
- Calories: 310
- Sugar: 3g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg