As the cool breeze of autumn settles in, I often find myself seeking comfort in a warm bowl of soup. This Creamy Vegan White Bean and Kale Soup made with Cashew Cream is my go-to choice for chilly nights when I crave something hearty yet nourishing. Not only is this dairy-free delight quick to prepare, but it’s also packed with wholesome ingredients like cannellini beans and vibrant veggies. The creamy texture and rich flavors effortlessly satisfy a home-cooked craving, making it perfect for family dinners or meal prep. Imagine serving it with a slice of crusty bread, inviting everyone to dip and savor every spoonful. Are you ready to turn your kitchen into a cozy haven with this delightful recipe?
Why choose this comforting soup recipe?
Easy Preparation: This recipe requires minimal cooking skills and time, making it perfect for busy weeknights.
Hearty and Nourishing: Featuring protein-rich cannellini beans and nutrient-dense kale, this soup is a powerhouse of flavor and nutrition.
Versatile Options: Feel free to replace kale with spinach, or swap cannellini beans for navy beans, catering to your taste and what you have on hand.
Meal Prep Star: Perfect for leftovers—store in portions for up to five days or freeze for a hearty meal on a future busy night.
Satisfying Creaminess: The cashew cream elevates the dish, giving it a luxurious consistency without any dairy. For those craving more soup inspiration, check out my White Lasagna Soup or Steak and Potato Soup for additional creamy delights!
White Bean and Kale Soup Ingredients
• Here’s everything you need to create a comforting bowl of white bean and kale soup made with cashew cream!
For the Cashew Cream
- Raw Cashews – Soak for 30-45 minutes or simmer for 10 minutes for a creamier texture in the soup.
- Vegetable Broth – Use a high-quality broth to enhance the overall flavor of your soup.
For the Soup Base
- Olive Oil – Ideal for sautéing vegetables, bringing out their natural sweetness.
- Onion – Adds depth of flavor; finely chop for even cooking.
- Carrots – Sweetness balances the savory elements; dice into small pieces.
- Celery – Contributes aromatic flavor; chop uniformly for even cooking.
- Leek – Offers a gentle onion-like flavor; clean thoroughly before using.
For the Main Ingredients
- Cannellini Beans – Creamy and rich in protein; canned beans save time.
- Kale – A nutritious leafy green that can be substituted with spinach or Swiss chard.
- Nutritional Yeast – Adds a cheesy, umami flavor; a perfect complement to the soup.
- Poultry Seasoning – Blends simple spices to enhance overall taste; can be replaced with an all-purpose seasoning.
Optional Add-ins
- Dairy-Free Creamer – Use in place of cashews for a quick and creamy version; choose your favorite non-dairy option.
Feel free to mix and match based on your preferences while crafting this delicious White Bean and Kale Soup Made with Cashew Cream!
Step‑by‑Step Instructions for White Bean and Kale Soup Made with Cashew Cream (Dairy Free)
Step 1: Prepare Cashew Cream
Begin by soaking raw cashews in hot water for 30 minutes to soften them, which will help create a smooth texture. After soaking, drain the cashews and blend them with 1 cup of vegetable broth until you achieve a creamy consistency. Set this delightful cashew cream aside while you prepare the soup base.
Step 2: Sauté Vegetables
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add finely chopped onions, diced carrots, chopped celery, and sliced leeks to the pot, seasoning them with a pinch of salt. Sauté the vegetables for about 8-10 minutes, stirring frequently until the onions become translucent and the vegetables are nicely caramelized, unlocking their natural sweetness.
Step 3: Combine Ingredients
Once the vegetables are ready, pour in 4 cups of vegetable broth along with 2 cans of rinsed cannellini beans. Stir well to combine, then bring the mixture to a gentle simmer over low heat. Allow it to cook for about 20 minutes, ensuring the vegetables are tender and the flavors meld beautifully together.
Step 4: Incorporate Cashew Cream
Stir in the prepared cashew cream into the pot, followed by 2 cups of chopped kale. Mix everything thoroughly and let the soup simmer for another 10-15 minutes until the kale is tender and the soup thickens to a satisfying creamy texture. Adjust the heat as needed to maintain a gentle simmer without boiling.
Step 5: Season and Serve
Taste the soup and adjust the seasoning with salt and pepper as desired for a well-rounded flavor. Once perfect, ladle the warm White Bean and Kale Soup Made with Cashew Cream into bowls. Garnish with fresh parsley and a sprinkle of chili flakes if you like a bit of heat. Serve immediately, and enjoy the cozy goodness!
Make Ahead Options
These Creamy White Bean and Kale Soup with Cashew Cream preparations are perfect for meal prep enthusiasts! You can prepare the cashew cream and sauté the vegetables up to 24 hours in advance, storing them separately in airtight containers in the refrigerator. The soup itself can be made and stored in the fridge for up to 5 days or frozen for up to three months. When you’re ready to serve, simply reheat the soup in a pot, stir in the kale and cashew cream, and simmer until heated through, ensuring all flavors meld beautifully. This way, you’ll enjoy a comforting homemade meal with minimal effort, just as delicious as when first made!
Storage Tips for White Bean and Kale Soup
Fridge: Store your White Bean and Kale Soup in airtight containers in the refrigerator for up to 5 days. Be sure to let it cool completely before sealing to maintain freshness.
Freezer: For longer storage, freeze portions of the soup in freezer-safe containers for up to three months. Label with the date for easy identification later!
Reheating: When reheating, add a splash of water or vegetable broth to thinning out the soup if it has thickened. Warm gently on the stove until heated through for the best texture.
Meal Prep: This soup is fantastic for meal prep! Make a big batch at the start of the week and enjoy a hearty, healthy meal ready whenever you are.
Expert Tips for White Bean and Kale Soup
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Soak Cashews Properly: A proper soak for 30-45 minutes is essential for achieving that dreamy, creamy consistency in your soup. Don’t skip this step!
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Sauté for Flavor: Ensure you sauté your vegetables until caramelized; this enhances their natural sweetness and enriches the overall flavor of your White Bean and Kale Soup.
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Store Wisely: For meal prep, store in individual portions. Soup can last in the fridge for 5 days or be frozen for up to three months—perfect for those busy nights!
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Thinning Reheated Soup: If your soup thickens after storage, simply add a splash of water or broth when reheating to restore its creamy texture.
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Season Well: Adjust seasoning at the end, as flavors develop while simmering. Taste and enhance with salt, pepper, or additional herbs for a more personalized flavor!
White Bean and Kale Soup Variations
Feel free to let your creativity shine and make this comforting soup your own with these delightful twists!
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Leafy Green Swap: Substitute kale with spinach or Swiss chard for a different flavor profile while keeping it equally nutritious. The vibrant colors will add visual appeal!
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Bean Variation: Use navy beans or Great Northern beans instead of cannellini beans for a slight change in texture and taste. Each type of bean brings its unique character to your soup.
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Coconut Cream Delight: For a richer flavor, replace the cashew cream with coconut milk, which lends a subtle sweetness and additional creaminess to every spoonful.
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Flavor Boost: Add diced tomatoes or roasted red peppers for an extra layer of flavor. They create a delicious contrast to the creamy broth and make each bowl more vibrant.
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Spicy Kick: Incorporate some red pepper flakes or diced jalapeños for a little heat. Adjust to your liking to create a warmth that elevates the cozy soup experience.
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Additional Herbs: Stir in some fresh herbs like thyme or basil right before serving for a burst of freshness and aromatic delight that dances on your palate.
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Protein Power-Up: Toss in some cooked quinoa or lentils for added protein. It not only makes the soup heartier but also adds more texture to each bowl.
While you’re at it, don’t forget to pair this delicious soup with a slice of crusty bread for dipping or consider trying out my Pumpkin Cinnamon Rolls with Cream Cheese Icing for a sweet ending!
What to Serve with Creamy Vegan White Bean and Kale Soup
Cozy evenings paired with this creamy delight open the door to a heartwarming dinner experience.
- Crusty Bread: This is a must-have for dipping. The texture and chewiness perfectly complement the rich soup.
- Simple Green Salad: A refreshing salad with a tangy vinaigrette balances the creamy texture, adding a lively contrast.
- Roasted Veggies: Serve a side of roasted root vegetables for an earthy, caramelized flavor that enhances your meal effortlessly.
- Grilled Cheese Sandwich: Vegan cheese on whole-grain bread brings nostalgic comfort that complements the soup’s richness perfectly.
- Quinoa Salad: Nutty quinoa mixed with fresh veggies offers a hearty side packed with protein that pairs beautifully with the soup.
- Chilled White Wine: A crisp, chilled white wine refreshes the palate while enhancing the flavors of your cozy bowl.
- Dark Chocolate: For dessert, consider a small piece of high-quality dark chocolate; its bitterness contrasts beautifully with the soup’s creaminess, leaving a delightful finish.
White Bean and Kale Soup Made with Cashew Cream Recipe FAQs
How do I choose ripe ingredients for my soup?
Absolutely! For the best flavor, select kale with vibrant green leaves that are crisp and free from dark spots. When choosing carrots and celery, look for firm, fresh produce without signs of wilting. If you opt for fresh herbs, they should be fragrant and not limp. For cannellini beans, canned is most convenient; just ensure they’re well-packaged without dents.
What is the best way to store leftovers?
To maintain freshness, cool the soup completely, then transfer it to airtight containers. Store in the fridge for up to 5 days. If you want to keep it longer, freeze portions in freezer-safe containers for up to three months. Make sure to label each container with the date — it helps avoid any mysteries later!
Can I freeze this soup?
Yes! This soup freezes beautifully. Pour the cooled soup into freezer-safe containers, leaving some space at the top as it expands when frozen. It can be stored in the freezer for up to three months. When you’re ready to enjoy, simply thaw it overnight in the fridge and reheat on the stove, adding a splash of broth or water to restore its creamy consistency.
What should I do if my soup is too thick after storage?
Very! If your soup thickens after being stored in the fridge or freezer, don’t worry. Just reheat it gently on the stove and add a splash of water or vegetable broth to loosen it up. Stir well, and it should return to that creamy texture you love!
Are there any dietary considerations for this recipe?
Of course! This White Bean and Kale Soup Made with Cashew Cream is already vegan, gluten-free, and dairy-free. If you have nut allergies, you can substitute the cashew cream with a blend of 1-1.5 cups of your favorite dairy-free creamer. It’s always wise to check labels for any hidden allergens if you’re serving the soup to guests with food sensitivities.
Can I make variations to suit my tastes?
Definitely! If you’d prefer a different texture, swap kale for spinach or Swiss chard. If cannellini beans aren’t your favorite, navy or Great Northern beans work wonderfully too! You can also play around with spices—add some turmeric for warmth or a sprinkle of smoked paprika for a deeper flavor. The more the merrier in this comforting soup!
Creamy White Bean and Kale Soup with Cashew Cream Delight
Ingredients
Equipment
Method
- Prepare Cashew Cream: Soak raw cashews in hot water for 30 minutes. Drain and blend with 1 cup of vegetable broth until creamy. Set aside.
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onions, carrots, celery, and leeks. Sauté for 8-10 minutes until translucent and caramelized.
- Combine Ingredients: Add vegetable broth and rinsed cannellini beans. Stir well and bring to a gentle simmer for 20 minutes.
- Incorporate Cashew Cream: Stir in cashew cream and chopped kale. Simmer for another 10-15 minutes until kale is tender.
- Season and Serve: Adjust seasoning with salt and pepper. Serve warm garnished with parsley and chili flakes if desired.
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