Vegan White Bean Kale Soup

A nourishing and satisfying soup with hearty white beans and fresh kale.

Prep Time: 7

Cook Time: 23

Total Time: 30

Servings: bowls

1 tbsp olive oil
1 medium onion finely chopped
2 medium carrots diced
2 sticks celery diced
3 cloves garlic minced
1 tsp dried thyme
1 tsp dried oregano
½ tsp smoked paprika
1 tsp lemon zest
1 pinch chilli flakes / red pepper flakes optional
3 cups white beans 2 15oz cans, drained and rinsed, or 480g, cooked
4 cups (960 ml) vegetable stock / broth or reduce to 3 cups / 720 ml for a thicker soup
1 large potato diced in ½ inch / 1.5cm chunks
1 bay leaf
3 cups (90 g) kale thick stems removed
1 tbsp lemon juice

In a stockpot over medium heat, heat up the olive oil and saute the onion, carrots and celery for 5 - 10 minutes, until the veggies are soft and slightly browned.
Add garlic, thyme, oregano, smoked paprika, lemon zest and red pepper flakes / chili flakes (if using) and sauté for another minute.
Add the cooked white beans, vegetable stock / broth, potatoes and bay leaf.
Bring to a boil, then simmer covered with a lid at medium-low heat for around 10-15 minutes, until your potatoes are tender and cooked through.
Remove the bay leaf and then partially blend some of the soup for a creamy texture. You can do this with an immersion blender, or by removing some of the soup and transferring it to a blender and then adding it back to the pot.
Add the washed and chopped kale. Stir it in and simmer for about 3 minutes until the kale has wilted down, but is still a fresh-looking green.
Stir in the lemon juice and season with salt and black pepper to taste.
Serve with a swirl of vegan yoghurt or coconut cream and a garnish of fresh herbs or red pepper flakes / chilli flakes if desired!

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