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!
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
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!
Dairy Free Creamy Potato and Kale Soup