Creamy White Bean and Kale Soup with Cashew Cream Delight

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

Creamy White Bean and Kale Soup with Cashew Cream Delight

Enjoy a comforting bowl of White Bean and Kale Soup Made with Cashew Cream, a nourishing and creamy vegan dish perfect for chilly nights.

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Prep Time 10

Cook Time 40

Soaking Time 30

Total Time 1 20

Servings: 4 cups

Course: Soups

Cuisine: Dairy Free, Vegan

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cashew Cream

1 cup Raw Cashews Soaked for 30-45 minutes or simmered for 10 minutes.
1 cup Vegetable Broth Use a high-quality broth.

For the Soup Base

2 tablespoons Olive Oil For sautéing vegetables.
1 Onion Finely chopped.
2 Carrots Diced into small pieces.
2 Celery Stalks Chopped uniformly.
1 Leek Clean thoroughly before using.

For the Main Ingredients

2 cans Cannellini Beans Rinsed.
2 cups Kale Chopped; can be replaced with spinach.
1 tablespoon Nutritional Yeast Adds cheesy flavor.
1 teaspoon Poultry Seasoning Or use all-purpose seasoning.

Optional Add-ins

1 cup Dairy-Free Creamer Use in place of cashews if desired.

Equipment

Large pot
blender
measuring cups
Chopping knife

Method

Preparation Steps

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.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 15gSaturated Fat: 2gMonounsaturated Fat: 10gSodium: 500mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 1000IUVitamin C: 30mgCalcium: 90mgIron: 3mg

Notes

For meal prep, the soup can last in the fridge for up to 5 days or be frozen for up to three months. Reheat with a splash of water or broth if it thickens.

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