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!
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Dairy Free Creamy Potato and Kale Soup
Vegan Creamy Potato and Kale Soup
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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