Creamy vegan kale and white bean soup, a true winter warmer.
Using simple ingredients, this nourishing bowl of goodness is very easy to make.
Making a Creamy Vegan Soup
As this recipe does not contain any plant based cream substitute, you might be wondering what makes it creamy. By chopping the potatoes into small pieces, some of them will inevitably break up in the cooking process. This starts to thicken the soup, creating that creamy texture.
Perhaps surprisingly, the addition of nutritional yeast and butterbeans also helps with the creaminess! Towards the end of the cooking process, half of the soup is blended. The cooked beans and potato now create a lovely smooth thickness to the soup, while the nutritional yeast gives a mild cheesy flavour.
Budget Store Cupboard Ingredients
This creamy kale and white bean soup may look a little bit fancy, with its croutons and toasted pine nuts. Don’t be fooled, we whipped up this soup using very simple, store cupboard ingredients and the leftover vegetables from our fridge.
Most of the ingredients in this soup are items you are likely to have in at most times and they are CHEAP! Everything in this dish, including the bread for the croutons, was purchased from Aldi.
Granted the pine nuts and parsley are a little extra, but they’re not essential and the soup is delicious without.
Blending the Soup
The first recipe we ever came across which required us to blend half of the soup to add thickness is the Best Lentil Soup Recipe by Cookie and Kate. It’s such a genius way to thicken soups that doesn’t require cornflour!
For this recipe we used a hand blender, also known as a stick or immersion blender. We kept the blender to one half of the pan and gauged it by eye. Don’t worry, it doesn’t need to be exact – it just needs to be thickened to your liking!
If you don’t have a hand blender, you could spoon half of the mixture into a food processor and blend it that way. Just be cautious when blending hot food and liquids, it you have an opening for the steam to escape then be sure to leave this open. Heat can cause pressure to build up in the blender and NO ONE wants an explosion.
Creamy Vegan Kale and White Bean Soup
- 1 tbsp olive oil
- 1 large red onion diced
- 4 garlic cloves chopped
- 2 sticks celery diced
- 1 large carrot diced
- 2 tbsp dried thyme
- 1 large potato cut into bite sized pieces
- 1 litre vegetable stock
- 1 tin chickpeas rinsed and drained
- 1 tin butterbeans rinsed and drained
- 2 tbsp nutritional yeast
- ½ tsp crushed chillies
- 2 large handfuls kale chopped
- 2 tbsp lemon juice
Kale and White Bean Soup
- Heat the olive oil in a large saucepan and add the onion, garlic, celery and carrot. Fry on a medium heat until they have softened slightly.
- Add the dried thyme and black pepper to taste. Cook for 1 more minute to combine.
- Add the potato and vegetable stock to the pan and simmer for 15 minutes.
- Add the chickpeas and butterbeans and simmer for a further 5 minutes.
- Stir in the nutritional yeast, crushed chillies and kale and simmer for a final 5 minutes.
- Stir in the lemon juice before serving.
- Cut a thick piece of bread into cubes & fry in a litte olive oil, salt and pepper until golden and crisp.
Toasted Pine Nuts
- Add a handful of pine nuts to a dry frying pan. Toast the pine nuts until they are golden, moving them frequently to prevent them from burning.