Anti Inflammatory Vegan Creamy Kale Soup
Total time45 min
Prep time15 min
Cook time30 min
4.8(12)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes (optional)
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups vegetable broth
- ½ cup raw cashews, soaked in water for 30 minutes, then drained
- ½ cup water
- 4 cups curly kale, stems removed and leaves roughly chopped
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Soak the cashews in enough cold water to cover for 30 minutes, then drain and set aside.
- 2
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
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