Vegan Creamy Potato and Kale Soup

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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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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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