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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)

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10 mins to prep

  1. 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.

  2. Step 2

    Add the potatoes and beans then sauté for 1 minute until they are covered in onion and garlic.

  3. Step 3

    Stir in the stock and kale and cook for another 15 minutes.

  4. 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.

  5. 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!

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