White Bean and Kale Soup Made with Cashew Cream (Dairy Free)
Indulge in the comforting warmth of this White Bean and Kale Soup Made with Cashew Cream, a deliciously hearty dish thats perfect for chilly evenings. This dairy-free soup combines protein-rich white beans and vibrant kale with a creamy cashew base, making it an ideal choice for vegans and anyone seeking a nutritious meal. With its rich flavors and velvety texture, this soup is not only easy to prepare but also versatile enough to be enjoyed as a main course or a delightful side. Whip up a big batch for meal prep, and savor the goodness all week long!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
Ingredients
Scale
- 1 cup raw cashews
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 large carrots, diced
- 3 stalks celery, sliced
- 1 leek, sliced
- 6 cups vegetable broth
- 2 cans (15 oz each) white beans, drained
- 1 large bunch kale, chopped
- Garlic, spices, and seasoning to taste
Instructions
- Soak cashews in hot water for 30 minutes.
- In a large soup pot, heat olive oil over medium heat; saut onion, carrots, celery, leek, and salt for about 14 minutes.
- Add garlic and optional spices; cook until fragrant.
- Pour in vegetable broth and white beans; bring to simmer for 15 minutes.
- Blend soaked cashews with remaining broth until smooth.
- Stir cashew cream and kale into the pot; simmer until kale is tender.
- Adjust seasoning as needed before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 630mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg