As delicious and nourishing as it is beautiful — this soup comes together super easily, and it’s adaptable. Add more beans for extra protein, or double the kale if your body is craving greens.
You will need
Serves 4
- 2 tablespoons olive oil (or sub water)
- 1 brown onion, chopped finely
- 3 cloves garlic, crushed
- 1 tablespoon rosemary, finely chopped
- 3 medium potatoes, peeled and diced
- 1 x 400g can cannellini beans, drained
- 2 cups vegan chicken-style stock
- 1 cup kale leaves
- Salt and pepper to taste
To serve
- 1 cup coconut cream or yoghurt
- 1 tablespoon smoked paprika
- Crusty bread (gluten-free if required)
- Lemon wedge (optional)
Recipe: Rainbow Nourishments
Directions
-
Step 1
Add the oil and onion to a medium pot over high heat and sauté for 2 minutes or until softened. Add the garlic and rosemary and sauté for 1 minute or until fragrant.
-
Step 2
Add the potatoes and beans then sauté for 1 minute until they are covered in onion and garlic.
-
Step 3
Stir in the stock and kale and cook for another 15 minutes.
-
Step 4
Use a stick blender to blend half the soup. Alternatively, remove half the soup and blend in a stand blender until it reaches your desired consistency. Return the soup to the pot and stir through. Season with salt and pepper to taste.
-
Step 5
Ladle the soup into bowls and garnish with coconut cream and smoked paprika. Serve with crusty bread.
Hot tip!
Squeeze a wedge of lemon over your bowl for a little zing — as a bonus, the vitamin C in this citrus fruit helps your body absorb all the incredible nutrients packed into this veggie soup!
Recipe: Rainbow Nourishments
More healthy recipes
Kale & White Bean Soup
Directions
10 mins to prep
-
Step 1
Add the oil and onion to a medium pot over high heat and sauté for 2 minutes or until softened. Add the garlic and rosemary and sauté for 1 minute or until fragrant.
-
Step 2
Add the potatoes and beans then sauté for 1 minute until they are covered in onion and garlic.
-
Step 3
Stir in the stock and kale and cook for another 15 minutes.
-
Step 4
Use a stick blender to blend half the soup. Alternatively, remove half the soup and blend in a stand blender until it reaches your desired consistency. Return the soup to the pot and stir through. Season with salt and pepper to taste.
-
Step 5
Ladle the soup into bowls and garnish with coconut cream and smoked paprika. Serve with crusty bread.
Hot tip!
Squeeze a wedge of lemon over your bowl for a little zing — as a bonus, the vitamin C in this citrus fruit helps your body absorb all the incredible nutrients packed into this veggie soup!
You will need
Serves 4
- 2 tablespoons olive oil (or sub water)
- 1 brown onion, chopped finely
- 3 cloves garlic, crushed
- 1 tablespoon rosemary, finely chopped
- 3 medium potatoes, peeled and diced
- 1 x 400g can cannellini beans, drained
- 2 cups vegan chicken-style stock
- 1 cup kale leaves
- Salt and pepper to taste
To serve
- 1 cup coconut cream or yoghurt
- 1 tablespoon smoked paprika
- Crusty bread (gluten-free if required)
- Lemon wedge (optional)