Creamy Kale and White Bean Soup
When in doubt, soup it out!
This recipe was the result of getting a bunch of produce and fresh herbs from my local CSA, and not being entirely sure of what to do with all of it. But, I was incredibly pleased with how it turned out so I had to share.
Soups and stews are such an incredible way to incorporate new foods into your diet and cooking regimen, because they’re so simple to make and can easily pack in a ton of flavor and nutrients. Studies have shown that the number one determinant of a healthy gut is the variety of plant foods consumed, which is why it’s so importantly to constantly try new produce - especially fresh, local, and seasonal ones. For me, trying new foods is the best way to bring me out of a cooking rut, because it forces me to get creative in the kitchen. And like I said before, if you’re not sure what to do with new foods, throw them into a soup and call it a day!
Which brings me back to the recipe, it’s seriously so simple and easy to make but even more flavorful. As the temperatures start to drop, we can find balance in both body and mind by eating more warming foods, which is why having a batch of soup in the fridge or freezer at all times is always a good idea. So, get to the kitchen and prep a big pot of goodness to nourish you from the inside out - and this recipe will certainly do just that.
Try it out!
RECIPE:
Ingredients:
1 tbsp olive oil
3 large carrots chopped (I used purple)
2 celery stalks diced
1 small red onion diced
1 tbsp oregano
2 tsp thyme
2 bay leaves
2 cups vegetable broth
1/4 cup full fat coconut milk
1 can of white beans
2 tbsp nutritional yeast (sub Parmesan cheese)
1 bunch of kale chopped
Salt & pepper to taste
Croutons:
Gluten free sourdough bread (code givinggrayce15)
1 tbsp olive oil
Salt & pepper
Directions:
Cook olive oil, carrots, celery, and onion over medium heat in a large pot for 3-5 minutes or until soft. Mix in oregano and thyme and stir for an additional minute or so. Add bay leaves, vegetable broth, coconut milk, and white beans and bring to a boil. Cover and simmer on low heat for 30-40 minutes.
Pour about 1/3 of soup mixture and nutritional yeast into a high speed blender and blend until smooth. Pour back into the pot with kale and mix until kale starts to wilt, about 1-2 minutes.
Prepare croutons by chopping sourdough into bite-sized pieces. Coat in olive oil, salt, and pepper and bake at 350 for 20-30 minutes or until crispy. Top soup with croutons, additional coconut milk, and red pepper flakes if desired.
Enjoy!