Vegan Creamy Potato and Kale Soup

dairy freegluten freeveganvegetarian
Vegan Creamy Potato and Kale Soup

A dairy-free and vegan creamy soup made thick with two secrets: blended white beans and arrowroot! This flavorful potato soup is filling, loaded with protein (thanks to the white beans!), iron, potassium and other nutrients. When you need something comforting, filling, and healthy, this soup is it.

Vegan Creamy Potato and Kale Soup

When I’m thickening sauces (like a teriyaki), I always use arrowroot powder. When it comes to thickening soups, you need a bit more than some arrowroot powder. You need something nutritious and tasty that will add to the texture and flavor. How do you do that? With beans!

Vegan Creamy Potato and Kale Soup

How to thicken soups without dairy

  • Add an arrowroot slurry: whisk together 2 tablespoons of water and 1 tablespoon arrowroot powder and stir it into your soup
  • Add a can of beans and use an immersion blender to blend it into your soup

Vegan Creamy Potato and Kale Soup

Beans are not only a strong source of protein, but they’re packed with fiber, B vitamins, folate, iron and more! Along with potatoes and kale, this soup is an immune booster and so filling and comforting. Definitely a winter staple.

If you’re not vegan, you could add some Parmesan cheese on top of this soup and use that leftover turkey in here for added protein and flavor!

Vegan Creamy Potato and Kale Soup

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Dairy Free Creamy Potato and Kale Soup

Vegan Creamy Potato and Kale Soup

Prep Time10 mins
Cook Time35 mins
Total Time45 mins

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small onion diced
  • 4 large cloves of garlic minced
  • ½ teaspoon red pepper flakes
  • 2 teaspoons Italian seasoning
  • 1 15oz can cannellini beans
  • 32 oz vegetable broth low sodium
  • 4 cups cubed yellow potatoes
  • salt and pepper
  • 4 cups chopped lacinato kale

Instructions

  • Heat the oil in a large pot over medium high heat. Once the oil is shimmering, add the onion, garlic, Italian seasoning, and red pepper flakes. Let cook until onions are tender, about 5 minutes.
  • Add the beans and broth and stir. Using an immersion blender, blend the soup until creamy. Add the potatoes, season with salt and pepper and bring the soup to a boil. Reduce the heat and let the soup simmer for about 30 minutes or until potatoes are tender.
  • Once potatoes are tender, add the kale to the pot. Simmer the kale until wilted.

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6 comments

Sarah says:
This looks great. I potentially have all the things for it. Do you think I could sub pinto or garbanzo beans for the cannellini?
Anonymous says:
Love love love this recipe! Warm and perfect on this cold, rainy Louisiana day. :)
Meaghan says:
oh, so happy to hear this!! It is a great rainy day dish!
Ashley says:
Do you think this would work with chickpeas in lieu of white beans? Trying to use what I have on hand....
Meaghan says:
We haven't given that a shot but definitely try it! If you do, let us know!

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