Vegan Creamy Kale Soup
This hearty, warming soup is the kind of bowl that makes you forget it's completely plant-based — rich, velvety, and deeply satisfying in every spoonful. The secret to that creamy texture is blended cashews combined with white beans, which together create a luscious base without a drop of dairy. Smoked paprika and cumin add a subtle smokiness and warmth, while nutritional yeast rounds out the flavor with a savory, almost cheesy depth. Curly kale gets stirred in at the end and wilts down beautifully, adding color, nutrition, and just enough bite to keep things interesting. A squeeze of lemon juice at the finish brightens everything up and keeps the flavors from feeling heavy. It makes four generous servings, so it's a great option for meal prep or feeding a hungry table on a weeknight. Serve it with a few lemon wedges and a scatter of fresh parsley for a finish that looks as good as it tastes.
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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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