White Bean and Kale Soup Made with Cashew Cream (Dairy Free)

If you’re looking for a soup that’s not only hearty but also makes your taste buds dance, then this White Bean and Kale Soup Made with Cashew Cream (Dairy Free) is just the ticket! This recipe has been a favorite of mine for years, bringing warmth and comfort on chilly nights. It’s packed with nutritious veggies and creamy cashew goodness, making it perfect for everything from a busy weeknight dinner to a cozy family gathering.

What I love most about this soup is how satisfying it is without relying on dairy. You’ll find that the thick, velvety texture of the cashew cream adds such richness that no one will even miss it! It’s vegan, gluten-free, and simply delicious!

Why You’ll Love This Recipe

• Quick and Easy: This soup comes together in just about an hour, making it perfect for those busy evenings.
• Family-Friendly: With its mild flavors and creamy texture, it’s sure to please even the pickiest eaters!
• Make-Ahead Convenience: You can easily prepare this soup in advance and reheat it when you’re ready to enjoy.
• Nutrient-Packed: Loaded with beans and greens, this dish is as healthy as it is comforting.
• Versatile: Feel free to tweak ingredients based on what you have at home or your personal preferences!

Ingredients You’ll Need

Let’s take a look at the simple, wholesome ingredients that make this soup shine. They’re easy to find and perfect for creating a delicious meal!

For the Soup

• 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

Variations

One of the best things about this recipe is how flexible it can be! Feel free to get creative with the ingredients based on your mood or what’s in your pantry.

• Add More Greens: Toss in some spinach or Swiss chard for an extra boost of nutrients.
• Spice It Up: If you like heat, add more chili flakes or even a splash of hot sauce for a kick.
• Change Up the Beans: Try using chickpeas or lentils instead of white beans for a different flavor profile.
• Herb Infusion: Experiment with fresh herbs like thyme or rosemary to elevate the flavor even more.

How to Make White Bean and Kale Soup Made with Cashew Cream (Dairy Free)

Step 1: Soak the Cashews

Start by adding your raw cashews to a heat-proof bowl. Cover them with hot water—ideally just boiled—and let them soak for about 30 minutes. This step is crucial because soaking softens the nuts, allowing them to blend into a luscious cream later on!

Step 2: Sauté Your Veggies

In a large soup pot over medium heat, warm up 2 tablespoons of olive oil. Add in your diced onions, carrots, celery, leek, and kosher salt. Sauté these veggies for about 12-14 minutes until they’re nice and soft. This caramelization brings out their natural sweetness and adds depth to your soup. Then toss in garlic along with any optional chili flakes and nutritional yeast; sautéing for another 2-3 minutes will fill your kitchen with amazing aromas!

Step 3: Simmer Away

Pour in 5 cups of broth along with your drained white beans. Give everything a good stir while scraping up any bits stuck at the bottom—that’s where great flavor lies! Bring this mixture to a gentle simmer uncovered for about 15 minutes until all those lovely vegetables are tender.

Step 4: Blend the Cashew Cream

While your soup simmers away happily on the stove, prepare your cashew cream. Drain and rinse those soaked cashews before adding them to a high-speed blender along with the remaining cup of vegetable broth. Blend until smooth—this creamy goodness will add richness without any dairy!

Step 5: Combine Everything

Once your veggies are tender, stir in the cashew cream along with chopped kale into your pot. Bring it back up to a simmer uncovered for another 5-10 minutes. You’ll notice the kale wilting beautifully into the mix while thickening up that delightful soup! If you’d like it thinner, just add a bit more broth.

Step 6: Season & Serve

Finally, season your soup with salt and pepper according to your taste preferences. Ladle into bowls and feel free to top with parsley or extra chili flakes if you wish! Enjoy every warm spoonful—you’ve earned it!

Pro Tips for Making White Bean and Kale Soup Made with Cashew Cream (Dairy Free)

Making this soup is a delightful experience, and a few extra tips can make it even better!

• Soak the cashews longer: For an even creamier texture, consider soaking the cashews for a few hours or overnight. This will help them blend more smoothly into the cashew cream.

• Customize your veggies: Feel free to add or substitute other vegetables like zucchini or bell peppers. This flexibility allows you to use what you have on hand and adds variety to your soup.

• Adjust seasoning to taste: Everyone’s palate is different! Taste the soup before serving and adjust the salt, pepper, or chili flakes according to your preference for a more personalized flavor.

• Store leftovers properly: If you have any leftover soup, store it in an airtight container in the fridge for up to 4 days. It also freezes well, making it perfect for meal prep!

• Experiment with spices: Don’t hesitate to explore other spices such as cumin or smoked paprika for an extra layer of flavor. These can elevate the taste and give your soup a unique twist!

How to Serve White Bean and Kale Soup Made with Cashew Cream (Dairy Free)

Serving this hearty soup can be just as fun as making it! Here are some ideas to make your presentation stand out.

Garnishes

• Fresh parsley: A sprinkle of chopped parsley adds color and a fresh flavor that brightens the dish.
• Chili flakes: For those who enjoy a little heat, a dash of chili flakes on top provides both visual appeal and a spicy kick.

Side Dishes

• Crusty whole grain bread: This is perfect for dipping into the creamy soup. The texture of the bread complements the smoothness of the soup beautifully.

• Simple green salad: A light salad with mixed greens, cherry tomatoes, and a lemon vinaigrette balances out the richness of the soup while adding freshness.

• Roasted vegetables: Roasted carrots or Brussels sprouts make a wonderful side that adds extra nutrients and flavor to your meal.

• Quinoa or brown rice: Serving this soup with quinoa or brown rice not only makes it heartier but also provides additional protein and fiber for a more filling dinner option.

Enjoy creating this comforting dish that warms both body and soul!

Make Ahead and Storage

This White Bean and Kale Soup Made with Cashew Cream is perfect for meal prep! You can make a big batch at the beginning of the week, and it’ll be ready to warm up whenever you need a comforting bowl.

Storing Leftovers

• Allow the soup to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 4 days.
• If you plan to store it longer, consider freezing instead.

Freezing

• Portion the soup into freezer-safe containers or bags.
• Leave some space at the top of the container, as soup expands when frozen.
• The soup can be frozen for up to 3 months.

Reheating

• Thaw overnight in the refrigerator if frozen, or use the microwave for quick reheating.
• When reheating on the stove, add a splash of vegetable broth if the soup has thickened too much.
• Heat over medium until warmed through, stirring occasionally.

FAQs

Here are some common questions that might pop up as you prepare this delicious soup!

Can I make White Bean and Kale Soup Made with Cashew Cream ahead of time?

Absolutely! This soup not only tastes great fresh but also holds up beautifully in the fridge or freezer. Prepare it in advance for a quick meal option later.

What can I serve with White Bean and Kale Soup Made with Cashew Cream?

This hearty soup pairs wonderfully with crusty bread or a fresh salad. It’s filling enough on its own but makes a lovely starter or side dish when paired with lighter fare.

Is this soup gluten-free?

Yes! All ingredients used in this White Bean and Kale Soup Made with Cashew Cream are gluten-free. Just double-check any packaged items you use to ensure they meet your dietary needs.

Final Thoughts

I hope you find joy in making this delightful White Bean and Kale Soup Made with Cashew Cream! It’s not just a recipe; it’s a cozy hug in a bowl that brings warmth to any day. Enjoy every spoonful, share it with loved ones, and let me know how your version turns out. Happy cooking!