Hearty and comforting packed full of potatoes, kale, celery, navy beans, and onions. The creaminess comes from blending roasted cashews and your favorite plant-based milk together.
PrintCreamy Potato Kale Soup
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 minutes
- Yield: 4-6 1x
- Category: Soup
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 6 medium russet potatoes, diced into ½-inch cubes (about 2 lbs.)
- 4 – 6 celery ribs, chopped small
- 2 medium yellow onion, chopped small
- 5 garlic cloves, minced (one reserved, not minced)
- 1 teaspoon fresh ground black pepper
- 1 cup vermouth
- 1 cup plain sauerkraut brine
- 4 tablespoons nutritional yeast
- 2 – 4 cups boiling water
- 1 tablespoon Better than Bouillon No Chicken Base
- 1 bunch kale, stems removed and chopped medium
- 1 can white beans (navy) with liquid
- 1 cup roasted unsalted cashews
- 1/2 – 3/4 cup unsweetened soy or oat milk
- 2 tablespoon lemon juice
- 1 tablespoon apple cider vinegar (optional)
- 8 tablespoons vegan butter
Instructions
- Heat oil in a large heavy bottom pot over medium-high heat. Add potatoes, celery, onion and 4 cloves minced garlic. Season with pepper to taste. Cook, stirring, until softened and slightly browned, 5 to 8 minutes.
- Stir in vermouth, sauerkraut brine, and nutritional yeast. Add boiling water until vegetables are covered and stir in bouillon. Bring to a boil, reduce heat to medium-low and simmer until potatoes are just soft, 10 to 15 minutes.
- When potatoes are soft, stir in kale and beans and cook for 5 minutes, until kale is as soft as you like it.
- While kale cooks, make cashew cream by blending 1 cup roasted unsalted cashews with 1/2 – 3/4 cup unsweetened soy or oat milk until very smooth. Add remaining garlic clove to cream and blend again.
- Before serving, stir in earth balance, lemon juice and apple cider vinegar (if using). Simmer until earth balance is melted and soup is heated through.
- Taste and season with salt, pepper, and more lemon juice to taste.
Keywords: Vegan Soup