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

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

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Indulge in the warmth and comfort of White Bean and Kale Soup Made with Cashew Cream, a delightful dairy-free dish that brings together wholesome ingredients for a hearty meal. This soup is not only simple to prepare but also bursting with flavor, featuring tender white beans, vibrant kale, and a rich cashew cream that adds a luxurious touch. Perfect for chilly evenings or cozy family gatherings, this nutritious soup is sure to satisfy without compromising on taste. Whether you’re looking for a quick weeknight dinner or a make-ahead meal for busy days, this recipe fits the bill. Enjoy every spoonful as you nourish your body and soul with this deliciously creamy concoction.

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

  1. Soak cashews in hot water for 30 minutes.
  2. Sauté diced onion, carrots, celery, leek, and salt in olive oil for 12-14 minutes until soft. Add garlic and optional chili flakes; sauté for 2-3 minutes more.
  3. Stir in 5 cups of vegetable broth and white beans; simmer uncovered for 15 minutes.
  4. Blend soaked cashews with remaining broth until smooth to create cashew cream.
  5. Stir cashew cream and chopped kale into the soup; simmer for an additional 5-10 minutes until kale is wilted.
  6. Season to taste with salt and pepper before serving.

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